Passionfruit is always a fragment of a memory somewhere from my childhood. Rummaging amongst the vines to find the ripened fruit and tearing them open to feast upon the sweet sweet nectar. So I was absolutely delighted to turn up at my parents and find 22 passionfruit from their new vine sitting in the wheel barrow outside the kitchen door. GOLD !!! I had found GOLD!! Here is the fruit of my bounty. It is DELICIOUS!! Hence we have none left. From my table to yours, enjoy xo
4 large eggs
5 large egg yolks
300 grams caster sugar
220 grams unsalted butter
Cut open the passionfruit and scoop into a strainer over a bowl.
Agitate to loosen the seeds. Strain into the bowl.
Separate the 5 eggs yolks.
Beat the eggs, egg yolks and sugar together.
Melt the butter over a low heat in a heavy pan
When the butter has absolutely melted stir in the sugar-egg mixture and the passionfruit juice
Continue cooking gently, stirring constantly, until thickened.
Remove from the heat and whisk in the pulp with remaining seeds
Allow to cool slightly, then pour into a 350ml / 1½ cup jar.