Labor Day. I invite my Webster University voice students over for some Sunday finest home cookin’ — slow-cooked brisket, cheesy potatoes, cheesy corn, green beans, pie.
And passionfruit juice!
I had some passionfruit juice concentrate left over, so I decided this last weekend to make passionfruit curd.
Now anyone who knows me well knows that passionfruit, mango, and pineapple are three of my favorite fruits. I have loved passionfruit (maracuja, in Portuguese) ever since my first trip to Brazil in 1994. And on my weeks-long trip in 2001, I couldn’t get enough.
So I searched out a recipe, and used seven egg yolks, 10 tablespoons of butter, a cup of sugar, and a half cup of the passionfruit concentrate.
The result was spectacular.
I made crepes Sunday morning, since I was hosting a guest for brunch, and served with passionfruit curd. And mango and pineapple on the side.
Heaven. Sheer heaven.
Next time, passionfruit tarts . . . . .
Here’s the Wednesday-morning breakfast plate: