To make passionfruit curd

Preparation info

  • Difficulty

    Easy

  • Makes

    one cup

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Present in every old-fashioned Australian backyard is the passionfruit vine, bursting into blossom and then purple-skinned fruit every summer. Their tangy pulp is the perfect match for crisp snowy meringues (see pavlova recipe in Sweets).

Ingredients

  • 175 g ( oz) sugar
  • 100 g ( oz) butter
  • 3 eggs, lightly beaten
  • pulp of 6 passionfruit

Method

Combine sugar and butter in a heat-proof bowl set over a pot of simmering water. Stir well with a wooden spoon until smooth. Remove from heat and add lightly beaten eggs while stirring quickly. Add passionfruit pulp while stirring quickly. Return to a gentle heat, stirring constantly until the curd thickens. Remove from heat and store in a sterilised screw-top jar. Keeps for 2 weeks if stored in refrigerator.