|Nutritional Guidelines (per serving)|
|Servings: 1 cup (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When there is an abundance of passionfruit around, the recipe that always pops into my mind is for creamy passionfruit butter. It's so simple to prepare and is a wonderful way to enjoy the tropical fruit.
Passionfruit butter is also known as "passionfruit curd" and can be enjoyed on a piece of toast for breakfast or used as a pastry filling or to ice a cake.
It's best to use fresh passionfruit pulp however the canned variety will also work well.
- 1/2 cup passionfruit pulp
- 2 tablespoon lemon juice
- 1/4 cup castor sugar
- 1/2 cup/125 grams butter
- 4 extra large eggs (lightly beaten)
Place a heatproof bowl over a saucepan of water. Make sure the bottom of the bowl isn't touching the water. Bring water to the boil over a medium heat.
Turn heat down to medium-low. Add butter and sugar to the bowl and stir with a wooden spoon to melt and combine.
Mix together passionfruit pulp, lemon juice and eggs in a small mixing bowl. Add to butter/sugar mixture and stir continuously with a wooden spoon until mixture thickens and coats the back of the spoon. This should take about 10-12 minutes over a medium-low heat.
Once thickened, remove bowl from heat and allow butter to cool completely before storing in sterilized airtight jar.
Refrigerate to store.