Passionfruit Curd
Are your passionfruit vines providing an
abundance of ripe fruit to enjoy? If so, congratulations that the cheeky
cockatoos haven’t beaten you to them! Celebrate your win by making
passionfruit curd!
This is a blog post that I had originally written and published on the Infinite Earth - Organic Market website in July 2018.
Passionfruit Curd Recipe
(makes 2 medium sized jars)
Ingredients:
1 cup of passionfruit pulp (approximately 10 to 12 passionfruits)
120 g butter
1 cup of raw sugar
2 tbsp lemon juice
4 large free-range eggs
2 egg yolks
Note:
if you have an aversion to passionfruit seeds, strain the pulp and use
the juice only. One cup of juice will require approximately double the
amount of passionfruit.
Method:
Using a heavy based pot, heat the pulp (or juice if strained), butter, sugar and lemon juice until the sugar has dissolved.
Once
it begins boiling, remove from the heat and allow it to cool slightly
for a few minutes. In a separate bowl, beat the eggs until they’re
fluffy and then quickly add them to the passionfruit mixture while
whisking.
Place the pot back onto the heat and continue whisking until it thickens.
Pour
into sterilised jars, allow to cool and then place in the fridge. The
curd will keep for up to 2 weeks stored in the fridge.
The
curd is a great addition to cheesecakes and other desserts. Or simply
make some tart shells and fill them up for deliciously tangy
passionfruit curd tarts.
This is a blog post that I had originally written and published on the Infinite Earth - Organic Market website in July 2018.