Thursday, January 1, 2009

Passion fruit curd

4 egg yolks
2/3 cup sugar
9 T passion fruit puree, divided
4 T. unsalted butter
pinch salt
2 tsp lemon zest, finely grated

Put 2 T passion fruit and lemon zest in a medium bowl. Have a fine mesh strainer available to fit over the bowl. Combine egg yolks and sugar in a medium saucepan. Add 7 T passion fruit, butter and salt. Heat over medium heat, stirring constantly, until thickened. Do not boil. Pour curd through strainer into the bowl with lemon zest and puree. Discard egg solids. Stir curd mixture to combine. Cool slightly and then refrigerate until set. Makes about 1 1/2 cups.

Passion fruit syrup

I use this syrup to moisten layer cakes and also for mixed drinks.

1 cup passion fruit puree
1/2 cup water
1/2 cup sugar

Bring all ingredients to a boil, stirring only until sugar is dissolved. Reduce heat and simmer 12 minutes until slightly thickened.