We’re breaking away from our regularly scheduled autumn foods programming to bring you something tropical and fragrant and oh so delicious.
I have a bit of location envy when it comes to certain food bloggers, specifically those who live in climates that support subtropical fruits and vegetables and extended season gardening, and two of my very favorite food bloggers, Todd and Diane of White on Rice Couple, live in that kind of happy situation. They have a fantastic blog with gorgeous photos and a bountiful garden. Have you seen their garden video? Well in addition to all that talent in the kitchen, in the garden, and behind both still and video cameras, they have generous hearts.
Diane remembered an off-the-cuff comment I left one time about their access to local passion fruit and dropped me an email a few weeks ago saying she wanted to send me some of their passion fruit. My jaw dropped and my heart skipped a beat and I couldn’t type YES THANK YOU fast enough. The very next week a small box arrived in the mail with five passion fruits and a note.
It was a joy to smell the aroma as I opened them and the flavor was so fine it brought back memories of fresh passion fruit in the markets in Colombia. Thanks and hugs to Diane and Todd for this very special gift and for bringing back some wonderful memories.
I slurped up one of them then managed to get a total of 1/4 cup of juice from the rest, so I supplemented with some frozen pulp to make this tasty passion fruit curd. The curd is very easy to make, you just need to stay with it and continue stirring while it cooks. It tastes great on biscuits or put it between cake layers.
Makes about 20 ounces of curd.
[Updated April 23, 2010.]
- 1/2 cup (120 mil) fresh passion fruit juice, seeds removed
- 1/4 cup (60 mil) fresh lemon juice
- 3/4 cup (130 g) granulated sugar
- 9 tablespoons (~125 g) unsalted butter
- 4 large eggs, whisked
- In the sauce pan, combine the passion fruit juice, lemon juice, and sugar. Cook over low heat until the sugar melts, then add the butter and melt.
- Stir in the eggs and continue stirring with a whisk until the mixture thickens and coats the back of the spoon. You should be able to draw your finger through it and leave a clear trail.
- Remove from heat and allow to cool. The mixture will continue to thicken as it cools.
- Pour into jars and cover with lids. Store in the refrigerator for up to 1 week.
2 quart heavy bottom sauce pan or double boiler
8-ounce or 4-ounce jars with lids