Thursday, September 27, 2012

recipe: divine passion fruit curd

Divine Passionfruit Curd

adapted from recipe at


1 C passion fruit pulp (seeds removed)
10 T unsalted butter
1 C sugar
6 eggs


If starting from whole passion fruits, scoop out the pulp and press it through a sieve to remove the seeds.  To get one cup of seedless pulp you will probably need to juice approx 10-20 fruits.

Put all ingredients in a metal bowl and whisk thoroughly.  Place metal bowl over a pan of slowly boiling water.  Whisk constantly over medium heat until fairly thick.  remove bowl from heat and let cool slightly.

I put most of it into three 1/2 pint mason jars, and processed them in boiling water for 5 minutes to seal thoroughly.  I don't know if this will make it shelf-stable or whether we should still refrigerate it.  If it isn't all eaten within a week or given away, we could freeze some, or it's supposed to last a few weeks in the fridge.

Makes: about 3.5 cups

and yes, it is very tasty just eaten with a spoon, though it's probably too rich to eat a pudding-like quantity :)


  1. Few notes:

    - Strain it before putting in jars

    - Made blood orange curd by swapping passion fruit for 1/2 cup Perfect Purée blood orange concentrate plus 1/2 cup water

  2. I used a totally different recipe to make a delicious raspberry curd, I think I decided on this recipe in the end:

  3. More refinements:
    Melt the butter, then let it cool
    Put butter, then sugar, then juice into metal bowl. Mix thoroughly. Whisk eggs in separate bowl before adding to metal bowl. The trick is to raise the temperature of the eggs gradually so it doesn't make lumps.