Passionfruit Kisses

PassionfruitKisses1A little while ago Kid and I did some baking, made a few scones. We served some of those scones with a passionfruit curd. This passionfruit curd. These particular passionfruit came from a market at Caboolture, about an hour north of Brisbane.passionfruitThey are called ‘Sweethearts’ because they’re just so freakin’ sweet. Mum and Dad buy heaps for us so we like to have fun scooping out the guts and freezing it for just such an occasion. A blogging friend of mine called David has requested this recipe. It’s really quite simple. We are using something called the double boiler method. This involves cooking in a bowl or pot over another pot with simmering water in it. The steam generates a good soft heat, perfect for things like *chocolate or eggs. (*There is no chocolate here, sorry.)Passionfruit6

Place a saucepan of water on the stove and bring to the boil. Dice the butter into small cubes and refrigerate. In a stainless bowl that just fits in the top of your pot, place the sugar and eggs. Place over the pot and begin whisking. PassionfruitKisses2It’s important to not leave the yolks and sugar together for too long before cooking. The sugar will react with the yolks, reducing your chances of ‘fluffy’. Whisk vigorously for a few minutes. The gentle heat of the steam will cook your eggs and sugar at the same time as you adding air. Add the passionfruit pulp and continue to whisk until the mix is double in size. If it looks like going brown or sticking to the bowl, the water temp may be too high. PassionfruitKisses3Remove the bowl from the heat and straight away begin whisking in the butter a third at a time. Wait until all butter is incorporated before adding the next batch. Refrigerate with a lid or lightly greased baking paper on top to prevent a skin forming. Leave for a good few hours or overnight to set. Spread on whatever takes your fancy. We chose scones. Think about pancakes or waffles. With bacon even…PassionfruitKisses4It’s okay to use frozen pulp. We did, just not from the supermarket. Or if your pulp isn’t as naturally sweet as ours is you may need a little extra sugar.


From time to time I participate in a parenting panel on local radio. I get a kick out of it. Here we are discussing kids in restaurants amongst other topics.

Penny for your thoughts?


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1 Comment

  1. This is making me salivate! I need to find some passionfruit, stat (it’s like I’m cooking on ER)! Thanks for bringing my curd request to life Adam, this sweet treat is going to go a treat with some of Phenom-A-Mum’s Sunday pancakes.

    Liked by 1 person


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