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
Ingredients
- 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
Instructions
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.
Notes:
- The addition of lemon juice will provide a little added tartness, for those who prefer their curd not quite so sweet.
Gather & Graze 
Definitely into the idea of this in meringue pie – regardless of the weather. There’s going to be passion fruit on special at one of my local shops from tomorrow. Do I make curd on the hob? I’ve never bothered to make it before! Might be lazy – blame the heatwave – and do a fruit salad instead.
Beautiful colours, btw. What do you do with the seeds? I’ve never known. 🙂
You could definitely make the curd on the hob Johnny… just use the double boiler technique to cook it gently. I’ve been making lots of lemon curd lately, but this was the first time I’ve tried it with passionfruit. Really delicious! Hope you give it a go. I end up just chucking the seeds out after sieving them… you could always leave a few in there if you prefer. Enjoy the heatwave while it lasts! 🙂
Forgot to mention the deep-fried – go for it. If it’s on your blog it’ll be delicious! 🙂
Thanks Johnny… very kind of you indeed!
I am looking at this post think “passionfruit meringue pie”. If you want to upload a treat recipe every once in a while that could be a good post idea for ya 😉
Thanks for your thoughts Nicolas! Yes, I think Passionfruit Meringue Pie would be a winner too! 🙂
I’ve tried curd in many variations. This is absoutely new. will do this one myself too. https://mencanmakehomes.com/2018/06/30/flavored-yogurt-chocolate-beetroot-raita/
Love to hear how you go! Thanks so much for stopping by and commenting. Cheers, Margot
my pleasure !
Looks divine 🙂 I very rarely deep fry because I can’t stand the smell that lingers in the kitchen, but now you’ve mentioned it, I just fancy something crispy straight from the oil. Do share.
I know what you mean Anne… the smell can’t be whisked away quick enough unfortunately, but hopefully you’ll agree that it’s worth it occasionally for the crispy deliciousness that makes it onto the table. I’ll try to photograph and publish the recipe next week. Oh and I’ve made a start on my winter journal, though so far nothing quite makes the grade to be exposed to the public on your FB page. It’s been a lot of fun though and I realise that without working on or practising something, I can hardly expect to get better at it! Thanks for the inspiration!
This looks DELICIOUS. I love a good curd. And as for fried yumminess … feel free! We’re all adults and everything in moderation is absolutely perfectly aok! Bring it on!! xx
Carol!!! So lovely to hear from you! Thanks re the curd… would love to sit down to a cuppa and scones with you sometime before too long with a dollop or two of this curd to go on top. I totally agree with the ‘everything in moderation’ mantra, but just felt that the ‘deep-fried’ aspect might be pushing it that little bit too far!? Sending you all lots of love… oh and we’ll send off the package to M very soon – sorry for being so slack! M.xx