Recipe: Passion Fruit Curd

Passion Fruit Curd
rec.food.cooking/Wcsjohn/2002

Jane Grigson in "Jane Grigson's Fruit Book" mentions, in passing, that Passion fruit makes an excellent curd in the same manner as lemon. I tried it and the result was excellent - a beautiful balance of sweet/sour with great depth of flavour.

6 passion fruit
2 1/2 oz sugar
1 oz butter
1 size 2 egg beaten

Scoop the pulp and seeds from the passion fruit into a sieve and push as much juice and pulp as possible through the sieve into a glass, stainless steel or china bowl.

Add the butter and sugar to the bowl and place over a pan of simmering water that does not touch the bottom of the bowl, until the butter and sugar have melted. Add the beaten egg through a sieve and stir over the simmering water until thickened (the mixture running off the spoon will leave a trail or "ribbon" on the surface of the curd) being careful to go right to the bottom of the mixture (a spoonula is very good for this purpose). The process of thickening will take about 10 minutes so be patient.

Pour into a small dish and chill, covering with cling-film when cold.

Keep in the fridge and use within one month.