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Passion Fruit Curd


1/2 cup sugar
60g butter
2 eggs, well beaten
pulp of 6 passionfruit

Stir sugar and butter in a small saucepan over moderate heat until butter has melted and sugar has dissolved. Add egg and passionfruit pulp and stir continuously over a lower heat until mixture thickens. Pour into hot, sterilised jar and store for up to 2 weeks until needed.

BTW, if you have excess passionfruit and don't want to make curd, you can freeze passionfruit whole, or you can mix 2 parts pulp to 1 part sugar (sugar prevents pulp breaking down) and freeze it in small containers (like an ice cube tray).



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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.