There are times when overthinking a problem or issue can stop you in your tracks and cause an inordinate amount of time wastage. My current dilemma hinges on whether you, my very kind readers, would be open to the idea of anything deep-fried being featured here on Gather & Graze. Would it be considered totally improper to do such a thing in these days of hyper-nutritional-consciousness? Or, are such dishes permissible on the proviso that I strongly stipulate that said dish be prepared and consumed on a very occasional basis? Love to know your thoughts, as I’ve been umming and ahhing whether or not to publish not one, but two (eek!) delicious dishes, that both happen to require dunking into very hot oil.
My recipe for today however is a quick little one, that requires no deep-frying whatsoever, but results in a silky smooth fruit curd/butter that can be spread onto toast, muffins, pancakes, waffles, scones or the like. It would also be fabulous baked into little pastry cases and dolloped with whipped cream or topped with meringue, as you would with a lemon meringue pie. It’s cooked in the microwave, or feel free to cook over a double-boiler if you prefer… though I guarantee that once you’ve tried it this way, there’s really no going back! It’s oh so easy!
Passionfruit Curd | Gather and Graze
- 5-6 Fresh Passionfruit
- 15mls (1 Tbsp) Fresh Lemon Juice (optional)*
- 45g (3 Tbsp) Unsalted Butter
- 80g (⅓ Cup) Caster Sugar
- 2 Large Free-Range Eggs
- 1 Large Free-Range Egg Yolk
The quickest way to remove the seeds from the passionfruit pulp is to give it a quick blitz using a small food processor or stick blender, then strain it through a sieve. You’ll need about 80-90mls (about ⅓ Cup) of strained pulp for this recipe.
In a large microwaveable bowl, stir together the passionfruit pulp, lemon juice (if using), butter and sugar and heat on high for 90 seconds. Stir, to make sure that the sugar has dissolved, then allow to cool slightly.
Whisk together the eggs and egg yolk in a separate bowl and passing them through a sieve, slowly drizzle in the eggs to the juice mixture, whisking vigorously all the while (so that you don’t end up with scrambled eggs).
Place the mixture back into the microwave and heat on high for 2 x 30 second bursts, whisking in between. Heat then for a further 1 minute and whisk again. The mixture should have become curd-like by this stage, but if it’s still a bit loose, place it back into the microwave for a further 30 seconds and whisk again.
Scoop into a sterilised jar and allow to cool to room temperature before storing in the refrigerator.
- The addition of lemon juice will provide a little added tartness, for those who prefer their curd not quite so sweet.