|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 4g|
|Vitamin C 2mg||12%|
|*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 in the market, a good way to preserve this tropical fruit is by making a creamy passionfruit butter. It is simple to prepare and can be enjoyed on a piece of toast for breakfast, or used as a pastry filling or to ice a cake.
Because it is made with eggs, sugar, and butter, passionfruit butter is also known as passionfruit curd. The star ingredient, of course, is the passionfruit pulp which is easily scooped out of the fruit's shell. You can add the pulp as-is, seeds and all, or if you would like a smoother consistency, blend the pulp in a food processor (you will still have a bit of crunch from the seeds) before using. It's best to use fresh passionfruit pulp, but if you cannot find passionfruit, you can use the canned variety, which does not contain any seeds.
To make passionfruit butter you will need a double boiler, which is a way of heating food gently. In this recipe, the eggs need to be cooked without curdling so they can help to emulsify the butter and give it that thick consistency. If you don't have a double boiler, you can simply place a heatproof glass or stainless steel bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water.
There are many ways to use passionfruit butter, from simply spreading on toast to adding to plain yogurt to using in place of lemon curd in recipes. This passionfruit butter will last up to three weeks in a sterilized jar, one week in an unsterilized jar, or you can freeze it for up to three months.
Gather the ingredients.
Use a double boiler or place a heatproof bowl over a saucepan of water. Make sure the bottom of the bowl isn't touching the water. Bring the water to a boil over medium heat.
Turn the heat down to medium-low. Add the butter and sugar to the bowl and stir with a wooden spoon to melt and combine.
Mix together the passionfruit pulp, lemon juice, and eggs in a small mixing bowl. Add to the butter/sugar mixture and stir continuously with a wooden spoon, over medium-low heat, until the mixture thickens and coats the back of the spoon. This should take 10 to 20 minutes, depending on the pan and the heat.
Once thickened, remove the bowl from the heat and allow the passionfruit butter to cool completely.
Spoon the butter into a sterilized airtight jar and store it in the refrigerator.