Passion fruit Curd (Butter)

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A passion fruit looks wrinkled and pink at its ripest stage and the pulp is sweet and less sour. A yellow shiny passion fruit is still raw and very sour inside.

Preparation time: 10 min
Cooking time: 15 - 20 min

Difficulty: Medium - experience needed
Serves: 3-4


200g/7oz passion fruit pulp, about 6-8 ripe passion fruits
3 large eggs
140g butter, diced
250g golden caster sugar
2 tbsp corn flour


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 like thick cream. Don’t 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. If you like to see the black seeds stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week.


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