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 egg yolks
3/4 cup sugar
1 tbsp honey
200 g chilled butter, cubed
- Combine all ingredients in a medium saucepan.
- Over a medium heat stir continuously until the butter has melted and the curd has thickened. Do not boil.
- Pour into sterilised jars and allow to set. Cover and use as required.
This recipe makes 2 cups.