As it bursts open and spill the colour and aroma of summer, I remember why I love passion fruit so much. Be it a cheesecake topping, part of a salad dressing or just scooped from the peel with a tablespoon, I simply cannot get enough of this exotic little fruit.
I was given a bowl full passion fruit and decided to whisk together one of the tastiest treats you can make with butter – curd! Lemon curd has always had a soft spot in my heart, so for the first time ever I tried it with passion fruit and between you and me, it’s beyond sinful. Simple, quick and the best enjoyed straight from the jar.
PASSION FRUIT CURD
- 250 ml passion fruit pulp
- 250 ml castor sugar
- 4 eggs
- 4 egg yolks
- 125 g butter, cold from the fridge
- 5 ml vanilla extract
- In a large pot, combine the castor sugar, eggs, egg yolks and passion fruit pulp.
- Set over a medium heat and stir using a whisk. Allow the mixture to heat up and thicken, but don’t let it boil as this will lead to curdling.
- Once the mixture is thick enough to confidently coat the back of a wooden spoon, remove from the heat and allow to sit for a bit.
- Cut the butter into cubes and start whisking it into the mixture in two batches.
- Add the vanilla extract, pour the curd into sterilised jars and seal.
- I keep the jars in the fridge for up to 2 weeks.
Add passion fruit curd to scones, vanilla ice cream or over fruit salad. It’s delicious used to sandwich sponge cake together (especially with a generous addition of whipped cream).
But straight from the jar with a spoon, it makes for the ultimate treat!