Passionfruit Curd

Passion fruit are rich in vitamins A and C and are a good source of potassium and iron. The seeds are high in fibre. What they are really good at though is bringing the taste of hot sunshine into your life, even if it's the tail end of winter. They are little crinkly black balls, with thin brittle shells, and when you cut one open it is full of glorious golden pulp, really intensely coloured, and spotted through with small edible black seeds. The perfume that assails you is divine. The seeded pulp is sweet and sharp in your mouth, a wonderful palate reviver after so many months of rich stews and roasted root veg.

I had forgotten how much joy they bring.

I bought a lot a few weeks ago, made some melting moments stuck together with passionfruit icing, and froze the rest of the pulp in ice cube blocks till I had a plan. Anne left a comment suggesting I try Nigella's Passionfruit Curd which was a stroke of brilliance on her part. When I was a teenager I used to make lemon curd at home, totally loved it on toast or dolloped onto hot scones for morning tea, feeling myself to be at the very height of sophistication.

The idea of using a lot of my stash this way hadn't occurred to me, but I was more than happy to go with the suggestion. Much stirring and spoon licking later I had a big pot of beautiful passionfruit curd, which mostly I've been eating on hot toast as weekend breakfast treat. Every mouthful a delight.

Passionfruit Curd

11 passionfruit
2 large eggs
2 large egg yolks
150g caster sugar
100g unsalted butter

Cut 10 of the passionfruit open and scoop the seeded pulp into a bowl then blitz with a hand held processor for a minute or two just to loosen the seeds. Strain through a fine sieve into a jug or bowl.

Beat the eggs, egg yolks and sugar together till pale and creamy.

Melt the butter over a low heat in a heavy- based pan then stir in the sugar/egg mixture and the passionfruit juice. Cook over a low heat, stirring constantly with a wooden spoon, unitl the mixture thickens to the consistency of double cream. This takes about ten minutes so you need to be a little bit patient.

Off the heat, whisk in the pulp - seeds and all - of the remaining passionfruit, let cool slightly, then pour the curd into a large clean jar.

Keep refrigerated for as long as it lasts!

As with all things Nigella the final result was rich, voluptuous and totally gorgeous.