Chúc mừng năm mới! Happy lunar new year! I am still learning what this means and how it is celebrated here in Hanoi, but I now know that it involves precarious transportation of plants, chưng cake and human chess at the temple of literature. For me it meant forced hibernation, cups of tea, icy strolls and taking the time to make passionfruit curd. This tart sweet condiment requires attention and constant stirring over low heat to thicken without curdling. The perfect past-time for a lazy holiday afternoon.
Fruit curds are old fashioned, Grandmotherly. And like Grandma’s they can be surprising, this one is the perfect spreadable essence of sweetened passionfruit. The fruits natural acidity is neutralised by the butter and sugar, and I removed those troublesome seeds (I think I ranted about those tiny black pits of yuk already) to suit my own tastes. Eat it spread on still warm scones in place of jam, give it away as a gift, fill baby tart shells and serve as a petit four, or fold it through cake batter for a fragrant treat (recipe coming soon). Whatever you use the curd for, it is a wonderful way to use up excess passionfruit and while away the time with delicious consequences.
Passionfruit Curd
Recipe from The Cook’s Companion
1/2 cup caster sugar
60g butter
2 eggs, well beaten
pulp of 6 passionfruit, strain the seeds out if desired.
Heat butter and sugar in a small stainless steel pan over low heat until the butter has melted and the sugar has dissolved. There is something strange going on with Vietnam sugar and it never seems to dissolve completely (or maybe I’m impatient), regardless some grains left didn’t affect the finished product too much.
Turn your heat down as low as it will go and all the passionfruit pulp and egg, stirring. Continue to stir until the mixture has thickened. Set aside. If you aren’t using straight away, this curd will keep for up to 2 weeks in the fridge if poured into hot sterilised jars now.
9 Comments
That looks AMAZING!! Lili, brilliant photos. The flower photo is unbelievable.
I make lemon curd and I love it. I’ll give this a go.
SydneyCider´s last blog ..Shankleesh – The Middle East’s Only Mold Ripened Cheese
Mmmm fruit curds are great. I have been known to make a batch of lemon curd and eat it all over the course of a couple of days. I have never done it with passion fruit but if its Stephanie Alexander it is probably good.
Mark @ Cafe Campana´s last blog ..8 Days to Go! – Preview Post – Tomato, Goats Curd & Basil Penne
Wow… it is so beautiful!! the yellow just pops out at you… great photos!
deana@lostpastrememb´s last blog ..Chanterelle’s Salmon With Beet & Lime Butters
The colour of that curd is just awesome. I am such a sucker for fruit curds, and I can imagine so many great desserts to use this in. Great post Lili!
Steph´s last blog ..Noggi Frozen Yoghurt Bar, Macquarie Shopping Centre
This looks awesome, might even taste good with a few scoops of yoghurt too ? Hmm now to make my own yoghurt.
Howard´s last blog ..Foveaux Restaurant and Bar, Surry Hills
ah, Swoon, curd…now tell me do you know if the curd keeps without butter? The first time i made a fruit curd I forgot the butter, but used it all straightaway, so didn’t have a chance to find out if it would keep sans butter?
Reemski´s last blog ..Ricotta and Spinach Tarts with Roasted Truss Tomatoes from…
oh what a glorious shade of sunshine yellow. i’ve always had a soft spot for passionfruit curd especially slathered over thick slices of toast!
Helen (Grab Your Fork)´s last blog ..Osaka Castle, plum blossoms and kendo
woh, it looks delicious, nice pic, tks for sharing!
Mmm, I wish I had a passion fruit vine in my yard. At least, I notice that passion fruits are in season at the market in Kuching now.
Nate´s last blog ..Belacan Fried Chicken
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