Passion fruit is one of my very favorite flavours and I’m always looking for new ways to include this delicious fruit in my baking. I recently came across a recipe for passion fruit curd in one of my monthly foodie reads and instantly folded the corner of the page for future reference. And by future reference I mean the time it takes me to get to the market, buy ten passion fruits and arrive back home clutching my bounty with an excited grin on my face.
So far I have slathered this beautiful curd upon home made scones, hunks of sourdough toast, fresh crumpets and have even gone as far as to simply spoon it right into my open mouth. It really is that delicious! I would recommend cooking the mixture for longer than the recipe states as this is quite a soft set spread and I’d prefer it a little stiffer.
Passion Fruit Curd
8 ripe passion fruits
3 large eggs
150g unsalted butter, cubed
150g caster sugar
Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).