GRANADILLAPULP

GRANADILLAPULP
Rhona Richards Peens – Was die granadillas, halveer en skep die moes uit in ‘n kastrol op die stoof. Verhit die moes effens en voeg 1 deel suiker vir 3 dele moes by. Roer tot die suiker opgelos is, moenie die mengsel kook nie. Giet die warm pulp in gesteriliseerde flesse. Wanneer Gert dit maak, syg hy die sap deur ‘n sif en skep net so teelepel vol van die pitte terug in elke fles.
Passion Fruit Curd:
11 passionfruit
2 large eggs
2 large egg yolks
150 grams caster sugar
100 grams unsalted butter
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.
Beat the eggs, egg yolks and sugar together.
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. Simmer gently, stirring constantly, until thickened.
Take the mixture off the heat, whisk in the pulp, seeds and all of the remaining passionfruit, let it cool slightly, then pour into a 350 ml / 1 ½ cup jar. Keep in the fridge.
Note:
If u want to keep it at room temperature, boil the mixture, add some sugar to taste and some starch. Fill it into sterilized glass jars and u have something that will last a year. It is great in deserts, toppings, smoothies, etc. add some citric acid if u want to keep the tartness.
Recipe: Lynne Goldstein