Passion Fruit Curd

 

After almost three months, I had a whole afternoon just for myself, well it was me time from four in the afternoon today.
As usual I went by my FIL's home sat there for a hour or so and talked to him. ok he talks and I listen.
He is 86 years old and he has so much things to say mostly about the second world war, then his life in the police , his life with my MIL it goes on and on,
I have heard these stories in the last months so many times, but he still get excited about talking about all these stories that I just listen, just to make him happy .
When my MIL was still there if he talked too much she would say Brick be quiet now stop talking all your old stories.

So after saying bye to him and to Couscous ( the pet dog ) I walked towards the shopping street and  went to most of the shops.
Looked what they have new, or just walked around in the shop did a bit of shopping. And I was so pleased to have done that and now I am back home I said I will atlast write a post for my blog.

I love passion fruit, In kerala we used to have passion fruit in plenty and when we got them we used to just cut open them in half and add a bit of sugar and eat the pulp , there are even times if the fruit was not that sweet we used to add a bit of salt and eat the pulp.

Few weeks back when I went to the store and I saw passion fruit well I bought two packs and in my mine I said ok now is the chance to make passion fruit curd as I have been wanting to make them for a while.

Must say this is such a easy curd to make and the recipe is from BBC Good Food and I must say this recipe is a keeper.
Don't get panic if it doesn't get thick fast, have patience, things like this you can't do in a hurry.
If you just follow the recipe good you will end up getting a delicious passion fruit curd.

 



Ingredients

200g/7oz passion fruit pulp, about 6-8 ripe passion fruits

3 large eggs

140g butter, diced

250g golden caster sugar

2 tbsp cornflour

Method

1. Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
2. Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
3. Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week