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?


Something beginning with C.

Passionfruit came my way this week and as I sliced into the first one, reaching for a teaspoon to scrape out the gooey insides, my taste buds were gearing up for the tarty-sweet-tangy explosion to take  me back to being a kid,  hopping the fence into next doors’ yard when no-one was looking to grab some of these big golden orbs from the vine hanging on the white lattice fence.

The anticipation, the excitement, the danger! And the sour!

Sound familiar?

Instead what I got was a mouthful of sweet, sweet passionfruit pulp that wouldn’t know sour if it brushed it’s teeth with a lemon.
Nor are they golden in colour but a vibrant purple so prepare for some gratuitous passionfruit pics.


Mum and Dad travel an hour to a market to get these, now that’s commitment to good fruit. They’re a relatively new strain appropriately called ‘Sweethearts.’
(The passionfruit, not my parents. Although they are sweet people).

And that is how passionfruit came my way this week.

Clafoutis. That begins with C and is pronounced clah – foo – tea. For the uninitiated a  clafoutis is a French style of pan baked dessert. A simple sweet  batter that can be flavoured with almost any kind of fruits (I’ve had blueberry on a couple of different restaurant menus). Cherry is arguably the most ‘traditional’. Try this one.

Passionfruit and Coconut Clafoutis

3 large eggs
4 tablespoons raw castor sugar
80g almond meal
50g desiccated coconut
100ml milk
1/2 teaspoon vanilla essence
8 passionfruit – 4 pulped and 4 juiced.

Pre-heat oven to 170*. Beat eggs, sugar, vanilla and passionfruit juice until thick and fluffy. Fold in dry ingredients and finish by beating the milk and passionfruit pulp in.
passionfruit3Grease your baking apparatus* with a little butter and add the mixture. I baked my little ones for 10 minutes then took them out, sprinkled a little extra sugar and coconut on top and returned them to the oven for another 5 minutes. Let them cool for about 20 mins, remove and serve whilst still warm with some crème fraiche and extra passionfruit pulp.
Passionfruit5*This recipe will make 12 little teeny ones or 1 large one. Or 2 medium size or whatever size non – stick baking pans you have at hand. Just don’t make them too thick. No more than about an inch otherwise you’ll start having troubles.

What Kid Did

Kid helped pulping the passionfruit. Then she was measuring ingredients, beating with the electric beater and pouring the mix into the trays.
Passionfruit1It’s still after-school snack time so all we  need now is a cool refreshing drink.

Passionfruit Mint Mule Slushy

Passionfruit, ginger beer, mint, vanilla and ice.
Blend the ice, vanilla and ginger beer until it’s like a slushy. Fold in the passionfruit pulp and torn mint leaves.
Serve immediately.
So kid and I made the drinks together then had a great afternoon picnic together in the lounge room.

There were so many passionfruit that we took the rest, scraped out the guts and froze it for next time. Semi-fredo perhaps? Sorbet anyone? Or just served over some good vanilla ice cream like Mum does.

Whenever you need to fill a bag or piping bag with something liquid, stick the bag in a cup or jug and drape the edges over the rim. You are now free to use 2 hands.

There are stories in any professional kitchen you enter about the apprentice who, upon being asked to strain the stock for the first time, pours the stock down the sink and proudly announces ‘Here’s ya bones, chef.’ Amongst others.

I had a similar experience where a kitchen hand was asked to scoop out the passionfruit and came back 1/2 an hour later with a bowl of passionfruit shells and the pulp in the bin. This stuff actually happens…

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