The passionfruit flower is one of the prettiest and most delicate flowers in my mothers garden. She has an huge arch of passionfruit creeper trailing over her front door. The flowers have now grown into beautiful green-yellow fruit. Every day we pick a couple of ripe yellow globes off the ground. Christmas with all its festivity and friends visiting seemed just the right time to make a simple yummy passionfruit curd. Like lemon curd, passionfruit curd disguises the tart tang of citrus in a sweet buttery smoothness. Perfect for spreading on a slice of toast or to sandwich a sponge cake. The seeds of the passionfruit add a crunchy punch, taking it to a level higher than lemon curd!
So as the year comes to an end, and we welcome in 2018, here’s leaving you with an easy peasy recipe : you need just 4 ingredients – 8 to 10 passionfruits, 100g butter, 150g sugar and 2 eggs. If passionfruits are a very rare commodity, halve the recipe. It works perfectly too.
Slice and scoop out the insides of the passionfruits. Blitz this golden liquidy mess carefully in a big mixie. The seeds will crack up a bit and add a yummy crunch.
Make a double boiler – I use two steel bowls one on top of the other. The lower bowl is half filled with water and the second one sits on top of it. Make sure it’s base is above the water level and not dangling into the boiling water. The steam from below will gently cook whatever’s in the bowl on top.
Melt 100g of butter in the bowl on top. I prefer to used salted butter, like Amul. If you have unsalted, I would add a pinch of salt. Mix the blitzed passionfruit with the sugar and eggs. Add this to the melted butter in the double boiler. Stir continuously for around 5 minutes till it cooks and thickens. It will continue to thicken as it cools. Let it cool completely and store in an airtight glass jar. If it doesn’t disappear in a day, you can refrigerate it for a few weeks. I guarantee it will get eaten sooner!