I wrote about my first encounter with passion fruit a very long time ago on the blog. The first time I ever cooked with it, I made passion fruit ice cream. Talk about over achieving! But I quickly lost my ambition and reverted back to enjoying it the way I usually do – with a spoon. That is, if any passion fruit was left over. One slice of the fruit and a slight trickle of the juice is enough for Rivs to come sniffing around like a greyhound. And then his eyes go big, brown and vacuous. His puppy dog expression of immense longing is enough for me to hand over all the fruit like I was caught in the middle of a bank robbery. Before you start wondering, Rivs is my firstborn and he is not a canine.
After three years of trying to sneakily scoop a spoonful or two while Rivs was out playing soccer, I decided to commit the ultimate blasphemy in his absence. Today when he left for school, I brought out the five big juicy passion fruits I had bought earlier this week and set out to make passion fruit butter. What a bad mum I am! But it was about time I got some ambition back in my belly and increased my passion fruit cooking repertoire to one more recipe.
This one was simple. A few tweaks and additions to a couple of internet recipes yielded a butter that was just to my liking – not very sweet, tangy with a hint of lemon. I hope you enjoy it too.
A simple and tangy recipe to use up the season’s last passion fruits. This recipe makes approximately 2 small jam jars that can be stored in the fridge, enjoyed over breakfast or used in baking.
pulp of 5 large passion fruits
100g raw sugar
juice of half a lemon
1/4 teaspoon salt
Melt butter and sugar in a heavy bottomed (or enamel) saucepan on low heat. Add lemon juice, salt and passion fruit pulp. Mix well.
In a bowl, whisk all 5 eggs lightly.
Increase heat to medium-low and add the eggs to the passionfruit mixture, whisking with a whisk. Continue cooking for a couple of minutes, whisking continuously. Once smooth, stir with a wooden spoon while cooking. The butter is ready when the mixture becomes thick and coats the back of the spoon (pouring cream consistency/store bought pouring custard consistency). Remove from heat.
Fill in lidded jars and store in the fridge for upto two weeks.
Because egg sizes may differ, if you find the mixture is too runny (slides off your spoon very easily), whisk in another egg and also add a tablespoon of butter. This helps thicken the butter to lemon curd consistency.
Why Butter and Not Curd?
See my recipe for Passionfruit Curd Cake to find out why I called it butter and not curd.
Stunning Passionfruit Finds On The Interwebs
Passionfruit S’mores – Spicy Icecream
Passionfruit Cheesecake Slice – Donna Hay
Salmon With Warm Passionfruit Vinaigrette – Martha Stewart
Passionfruit Cake – Kara Rosenlund
Maple Syrup And Passionfruit Roasted Chicken – Sweet Paul