Friday - - Food -

Prep time 15 mins Cook­ing time 15 mins Makes 250ml 4 large pas­sion fruit 120g but­ter 280g caster sugar 4 eggs, lightly beaten Halve the pas­sion fruit and scoop the pulp out into a heat­proof bowl. Add the but­ter, caster sugar and eggs. Stir to com­bine and place the bowl over a saucepan of sim­mer­ing wa­ter. Stir­ring con­stantly, gently heat the mix­ture un­til it thick­ens enough to coat the back of a spoon. Re­move from the heat and al­low to cool. It will thicken slightly more on cool­ing. De­cant into a 250ml ster­ilised jar and store in the fridge for up to three weeks. The curd is de­li­cious on top of a pavlova or served with yo­gurt.

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