Rhona Richards Peens
Was die grenadellas en skep die moes uit; Verhit die moes effens en voeg 1 deel suiker vir 3 dele moes by; Roer tot suiker opgelos is – moenie kook nie. Giet in gesteriliseerde flesse. As Gert dit maak gooi hy die sap deur ‘n sif en skep net so teelepel vol terug in elke fles.
Passion Fruit Curd
2 large eggs
2 large egg yolks
150 grams caster sugar
100 grams unsalted butter
1.Put the seeded pulp of 10 of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl.
2.Beat the eggs, egg yolks and sugar together.
3.Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened.
4.Off the heat, whisk in the pulp – seeds and all – of the remaining passionfruit, let cool slightly, then pour into a 350ml / 1½ cup jar. Keep in the fridge.
If u want to keep it at room temperature boil it… add some sugar to taste and some starch fill it into sterilized glass jars and u have something that will last a year and is great in deserts… toppings…. smoothies etc add some citric acid if u want to keep the tartness