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Passion Fruit Curd

By on Dec 14, 2016 in Blog Posts, Recipes | 3 comments

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The passion fruit vine took a knock this month when the support wires snapped. I managed to fix up the supports but have had a lot of nearly ripe passion fruit needing to be harvested before they are sweet enough to eat. My solution is Passion fruit curd – dolloped on yogurt and granola it is a sublime breakfast option.

This is adapted from the recipe in “How to be a Domestic Goddess” by Nigella Lawson. Mostly I’ve made it less fussy.

Print Recipe
Passion Fruit Curd
Passion Fruit Curd Bottled
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Big jar or one and a half small ones
Ingredients
  • 10 Passion Fruit I used more like 15 because they were unripe and less juicy
  • 2 Eggs I used jumbo because its what I have, the original recipe used large
  • 2 Egg yolks I used jumbo because its what I have, the original recipe used large
  • 150 g Sugar You can use normal granulated or castor sugar – both work. The granulated sugar may take a moment or more to dissolve.
  • 100 g Butter I used salted because it’s what I have in the fridge but the original recipe called for unsalted.
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Big jar or one and a half small ones
Ingredients
  • 10 Passion Fruit I used more like 15 because they were unripe and less juicy
  • 2 Eggs I used jumbo because its what I have, the original recipe used large
  • 2 Egg yolks I used jumbo because its what I have, the original recipe used large
  • 150 g Sugar You can use normal granulated or castor sugar – both work. The granulated sugar may take a moment or more to dissolve.
  • 100 g Butter I used salted because it’s what I have in the fridge but the original recipe called for unsalted.
Passion Fruit Curd Bottled
Instructions
  1. Scoop out the flesh of the passion fruit straight into the bowl of the food processor (I find those little serrated grapefruit spoons excellent for this). Whizz up (that's a technical term) the seeds for about 30 seconds. This helps separate the seeds from the juice.
  2. Use a sieve and the back of a spoon to strain out the little black pips into a bowl.
  3. Add the eggs, eggs yolks and sugar to the passion fruit pulp. You don’t need to be too precious – just enough to break up the eggs and incorporate the sugar.
  4. Melt the butter over a low heat and, once melted add in the other ingredients (the low heat is important, if you go to fast you will get passion fruit flavoured scrambled eggs).
  5. Keep stirring over the low heat until the curd begins to thicken. IN my experience nothing happens for quite a while but it will thicken up quite quickly once it get going. You are looking for it to be able to coat the back of your spoon.
  6. Take it off the heat and into jars as soon as its cool enough to manage. (Other recipes call for the addition of the pulp and pips of an additional passion fruit but my kids say the pips look like flies so I leave them out.)
Recipe Notes

This makes a little less than two jars – one for keeping and one for giving away. Keep it in the fridge. I have not idea of shelf life – it’s always eaten too quickly.


3 Comments

  1. Lee

    28th March 2017

    Post a Reply

    Nice! Less fuss and delicious my favourite combo.
    Two questions: 1) Besides eating it straight out the jar (yum!) how else can you use this? and 2) when will you start deliveries of your amazing products, both prepared and fresh from the garden? Because sign me up!

    • Penny Castle

      28th March 2017

      Post a Reply

      If truth be told I am a better gardener than baker, Lee!

      You can give yourself the illusion of health by glopping (technical term, that) it over yogurt. Or stop pretending and have it with ice cream 🙂

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