I thought I was going to exhaust the culinary possibilities of passion fruit but turns out I have great capacity for eating greedy, grateful spoonfuls of it; slurping away at the cuppy shells, sucking even the last droplet of juice left; I even licked a few of them if I may embarrassingly add.
The last few went into this gorgeous curd which is wonderful slathered on fresh bread (yes, even the ones with a hint of garlic). It is also exceptional dolloped over crumpets and pancakes or added to oat cups. The addition of brown sugar makes it duller in colour, but it is much more vibrant in flavour. If you want, by all mean, use caster sugar.
If you don’t have a passionfruit Santa in your life or can’t get hold of them, there’s nothing to stop you making this with grapefruit or lemon or orange.
What you will need – (for approx 300-350 ml curd)
- Passionfruit – 10 + 1
- Eggs – 2 large
- Butter – 70 grams (cultured butter preferred)
- Brown sugar – 60 grams (sub with caster sugar)
- Cornstarch – 1.5 tablespoon (mix with 30 ml water)
- Add the pulp of 10 of the passionfruit into a processor and blitz for no more than 4-5 seconds, just enough to loosen the seeds. You don’t want to crazily blend them to mush. Strain into a bowl and set aside.
- In a bowl, beat the eggs and sugar together.
- In a heavy pan, melt the butter over a low flame. When melted, stir in the sugar-egg mixture, the passionfruit juice and cornstarch slurry.
- Keep cooking gently; stirring constantly. Don’t be tempted to increase the heat unless you want sweet scrambled eggs. until thickened.
- In about 6-8 mins the mixture will thicken into a curd like consistency. When it does, off the heat, whisk in the pulp – seeds and all – of the remaining passionfruit.
- Let cool completely, pour into an airtight glass jar and refrigerate.
Storage notes –
Keeps in the fridge for a week.
If you make this recipe, you know the drill: Let me know!