Passionfruit curd

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.

The recipe: https://www.garlicandzest.com/sweet-tart-passion-fruit-curd/

Next time, passionfruit tarts . . . . .

Here’s the Wednesday-morning breakfast plate:

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