Passionfruit - hardly the most attractive thing in the world but it more than makes up for that with it's taste. When making things like curd or butters most recipes will insist that you go the softly softly approach and use a double boiler. So I was interested when Stephanie Alexander in her book The Cooks Companion totally debunked this theory and presented a very approachable method that actually worked. You can use this recipe to make orange, lemon or lime curds - you might want to adjust the sugar levels, it would depend on the tartness of the fruit you've used.
Makes 1 jar
½ cup sugar
1 egg, well beaten
pulp from 3 passionfruit
Stir sugar and butter in a small non-reactive saucepan over a moderate heat until butter has melted and sugar has dissolved. Reduce heat, take the pan off the stove, add the passionfruit pulp and mix well. Quickly stir in the egg, mixing constantly to ensure the mix is well incorporated then return to the heat. Continue stirring until the mix thickens.
Pour into a hot sterilised jar and refrigerate for up to 2 weeks.