You may have gathered that food is important to me.
Every milestone in our lives entails the consumption of food of some sort.
For me, it's not just the nutritional value that's important, but also the memory that many foods carry with them.
Passionfruit curd is something my Mum used to make. Back in the day when every home had a backyard passionfruit vine, often groaning with glossy orbs that the crows would peck, it was criminal not to find a use for them. Of course we would eat them au naturel, slurping the flesh straight from the cup of the fruit, but eating Mums Passionfruit Curd was a special sort of treat.
The creamy butteriness of curd belies it's simple ingredients. For a large family, scones or tarts filled with Passionfruit Curd was an inexpensive treat that tasted strangely extravagant.
These days, I enjoy my Passionfruit Curd on gluten free toast in the morning served on a Limoges saucer gifted to me with a teacup for a recent significant birthday.
A super luxurious start to my day for mere cents.
Here's how you make it:
Makes about 750gms or three small jars worth
Into a large microwave safe jug, place the following ingredients...
Pulp of 10-15 passionfruit
125gms caster sugar
125gms unsalted butter
In a separate jug....
Beat 4 large eggs until well combined
Microwave the pulp mixture on HIGH for about 3 minutes, stirring every 60 seconds, just until the butter melts and is incorporated.
Remove from the microwave and whisk the egg in, drizzling it into the passionfruit mixture in a steady, fine stream.
Microwave on HIGH for two 30 second blasts, whisking well between each.
Finally, microwave on HIGH for one minute, and whisk well until thick and smooth.
Pour in to clean sterilised jars and refrigerate.
This keeps well, refrigerated for at least six months.
Use the curd to fill tarts, meringues, pavlova, Swiss Rolls, or just enjoy as I do on your morning toast.
You'll feel very swish!
Also a fab addition to your foodie gift hampers.