Quick Passionfruit Curd

This is the quick and dirty recipe, if you are paranoid you can place the ingredients in a bowl over boiling water (the double boiler method), but I find this recipe reasonably robust.

Seasonal delicious quick and fantastic with pavlova and organic yoghurt (like we had last night).  Passionfruit curd is a great way of bringing this Autumn treat into the winter months and is one of the simplest and quickest preserves. Keep in the fridge once opened and enjoy on toast, scones, as a filling for cakes or topping for desserts.

6                passionfruit, flesh only
6                egg yolks
3/4  cup     sugar
1     tbsp    honey
200 g        chilled butter, cubed

  1. Combine all ingredients in a medium saucepan.
  2. Over a medium heat stir continuously until the butter has melted and the curd has thickened.  Do not boil.
  3. Pour into sterilised jars and allow to set.  Cover and use as required.
This recipe makes 2 cups.

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