Passion Fruit Curd

Fruit curd is sinful, plain and simple. You're using copious amounts of cholestrol-filled ingredients and topping it with generous helpings of sugar.

The complicated taste however is definitely worth a few spoons on a cracker. We had a large number of passion fruit land up at home, courtesy of a generous grower. The first thing that came to mind was to dunk them in some potent spirits and let them stew for a couple of weeks. A majority of the fruits went into glass bottles drowned in vodka to rest for a couple of weeks.
The remainder aged in their place till they had to be either eaten or thrown away.

The idea for passion fruit curd came from a recipe on Meeta Weimar's website. She has an amazing blog with some pretty recipes. I doubt I'd have the patience to make her cakes and biscuits simply because I'm not into it at this point. What caught my attention was her recipe for fruit curd. It looked crazily simple and the wife confirmed the same.

Here is what I finally used

1 egg (the recipe asks for yolk)
2 passion fruit pulp
1/2 cup sugar
1/2 cup butter

Method

1. whisk the egg thoroughly to make sure the whites are not separate. You want the mass to be as homogeneous as possible. Create a double boiler where only the steam from the water heats the vessel with the egg and stir continously

2. Add the sugar and pulp and continue stirring until the mixture thickens.

3. Remove from the heat and add the butter. Mix to blend in the butter. The recipe asks for chilled butter, but I just used normal home made butter that was at room temperature

4. Once the mixture has cooled down to room temperature, transfer to a container and chill.

This is best eaten with a fruit bread or something that allows the taste of the citrus curd to mix with a bland base. All I had at hand were some strawberries which I drizzled the curd over. Lovely smooth taste with the crunch of the passion fruit seeds.

You could supposedly try this with any citrus fruit. Its a great appetizer to have with even plain bread.