Well there goes the Great British Summertime, but don’t worry our Griggers is at hand to give us a little bit of tropical sunshine with this rather unusual fruit curd recipe. She must have been rather ahead her time with this one – I think the first time I ever saw a passion fruit in a greengrocer’s shop it was around 1990. I love fruit curd and am always on the lookout for new recipes – especially for the stall. Jane does suggest giving all sort of fruits a go; raspberries, gooseberries, apricots – knock yourselves out, she says (I paraphrase).
This curd is unusual in that it is made in the same way as custard:
You will need 4 large, 6 medium, or – in my case – 8 small passion fruit. Halve them and scoop out the pulp, seeds and all, into a small saucepan. Stir in 4 ounces of sugar and 4 ounces of slightly salted butter that has been cut into cubes over a low heat. Meanwhile, beat 3 large eggs (or 2 large eggsand 2 egg yolks) well in a bowl. When the sugar has dissolved and the butter melted, turn up the heat until it boils then tip it into eggs , furiously whisking to prevent the egg from curdling. Pour the custardy mixture back into the pan and stir over a low heat until it becomes quite thick. If you want to err on the side of caution use a double boiler or a glass bowl over simmering water. I found you don’t need it for this recipe, though I did use a thermometer so that I could get the curd as thick as possible without it curdling – you want a temperature of 78⁰C (though Jane gives a temperature of 80⁰C, but I always find this too high for curds).
Remove from the heat, but mind you still keep on stirring it – the residual heat of the pan may still curdle it – then pass it through a sieve, making sure you work all of the curd out. Stir in a few of the seeds and add a tablespoon or so of lime juice to sharpen it a little. Pot into sterilised jars, let them cool then seal them. It will fill two 200 ml jars.
#354 Passion Fruit Curd. This was a strange one and no mistake. The flavour of cooked passion fruit is rather different to fresh – it’s weirdly not unlike fresh bread, and it took rather a while to get used to it. I ate it on toast, but I reckon it would have been a fantastic filling to a sponge cake. Also, they coordinated very well with my kitchen decor. 6.5/10.