Dame Cathy Sloman
A little treat to tickle your fancy for Valentine’s day – what could be better than some passion fruit for your beloved (or yourself…)
Passion fruit should be around until the end of March, so make the most of them. Serve lashings of the curd on toast or with scones, fill a Victoria sandwich, make a twist on the classic lemon meringue pie. The curd will keep for a week in the fridge and this recipe will make one medium or two small jars.
Ingredients
200g passion fruit pulp (about 5-6 ripe passion fruits)
3 large eggs
140g butter
250g caster sugar
2 tbsp cornflour
Method
Dice the butter.
Halve the passion fruits and scoop out the pulp, place in a food processor and blitz to separate the seeds from the juice.
Pour into a sieve over a medium saucepan, pushing through the pulp and juice.
Reserve a couple of tablespoons of the seeds.
Add the eggs, butter, caster sugar and cornflour to the saucepan.
Whisk over a low heat until the butter has melted then, stir continuously with a wooden spoon, curd has thickened so that it coats the back of the spoon.
Sieve the curd into a clean bowl, stir in the reserved seeds and leave to cool, then spoon into jars.