I’m back in London and into the old routine. I didn’t suffer any jetlag this time around, I think because I was straight back at work and didn’t have any time to get into a bad sleeping pattern. It’s nice to be back in London, though I am missing home already. Just the little comforts I got used to again and the warm weather. You have no idea how glad I am that I missed the WETTEST winter on record in the UK. I think the worst of it is over now. Touch wood!
Apologies for the delay in delivering this post. My laptop screen has a loose wire and so is pretty useless at the moment. Luckily for me, it’s still in warranty, so its being sent off on Monday to be fixed hopefully. In the meantime, I’ve commandeered Iain’s laptop, and all my photos are backed up on my external hard drive, so the blog posts will keep on keeping on.
It was only as I began writing this post that it occurred to me that I don’t think I’ve ever seen a passionfruit in the UK. I don’t doubt that they are available here, but they definitely aren’t as common as in Australia. I guess because they’re more of a summer, tropical fruit and a staple for one of our national dishes, the pavlova, they’re a lot easier to find at home.
As they seem quite difficult to find here, especially in the middle of winter, I’m particularly glad that I made this passionfruit curd before I left Australia. Also known as passionfruit butter, it has the delicious tarty sweetness that passionfruits are known for and its uses are endless. It would make some tasty scones, go well in a cheesecake, or spread on scones or bread, or as the topping on a cake or muffins. Like I said, endless possibilities! In my next post I’ll show you just one delicious way the curd can be used.
Fun fact: passionfruits are a great source of Vitamin A and C and also dietary fibre. Any recipe containing passionfruits must be pretty good for you then, right? If only!
Makes about 2½ cups
Prep Time: 5 minutes
Cooking Time: 15 minutes
170g can passionfruit pulp, equivalent to about 6 passionfruits
1 tbsp lemon juice
170g butter, chopped
¾ cup caster sugar
2 egg yolks
- In a medium saucepan over medium heat, melt passionfruit pulp, lemon juice, butter and sugar together until butter is completely melted, sugar is dissolved and the ingredients are mixed together.
- In a large bowl, whisk eggs and egg yolks. Remove passionfruit mixture from heat and gradually add to the eggs, whisking continually.
- Pour entire mixture back into saucepan and cook over low heat, stirring continuously, for approx. 10 minutes, until the curd has thickened and coats the back of a spoon.
- Allow to cool before serving. Store in an airtight container and refrigerate for up to one week.