PASSIONFRUIT CURD
Use this tangy, fruity passionfruit curd to top pound cake, waffles, ice cream, or fold it into whipped cream and pile into a pie shell for an ethereal cream pie.
Provided by Martha Collison
Categories HarperCollins Dessert Condiment/Spread Condiment Tropical Fruit Passion Fruit
Yield Makes 2 small jars
Number Of Ingredients 6
Steps:
- Sterilize the jars and lids you are using: wash them thoroughly with hot soapy water, rinse then dry them completely in an oven preheated to 110°C/90 °C fan/gas 1/4/225°F.
- Briefly whizz fruit in a food processor to loosen the seeds from the juice. Strain the liquid through a sieve into a jug - this will be your fruit juice. If you want a curd with seeds in it (passionfruit seeds are particularly nice), stir a few tablespoons of the leftover pulp into the curd before you pour it into the jars.
- In a medium saucepan, combine the juice with all the other ingredients. Heat on low, whisking all the time, until the butter has completely melted.
- Turn the heat up to medium and continue to whisk. After 5-6 minutes, the mixture will thicken enough to coat the back of a spoon. Remove from the heat, pour into the sterilized jars and screw on the lids. The curd will keep in the fridge for up to two weeks.
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