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    Passion fruit curd

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    Passion fruit curd

    Passion fruit has enough acidity to make a sharp, tasty preserve.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Makes: Makes 1 jar


    • 12 Ripe passion fruit
    • 4 Eggs
    • 175g Caster sugar
    • 120g Unsalted butter, diced


    1. Squeeze the fruit into a sieve to extract 120ml juice; reserve the seeds. In a heatproof bowl, whisk 3 eggs and the yolk of the other with the juice. Place the bowl over a pan of simmering water; whisk until warm. Add the sugar and butter; whisk until combined.
    2. Stir over a gentle heat for about 20 minutes, until the mix coats the spoon. Add a few of the nutty seeds if you like. Pot up in a sterilised jar; allow to cool. Top with a round of greaseproof paper dipped in brandy; seal and store in the fridge. Use it all within 3–4 weeks.

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