TASTY GRANADILLA CURD
2 – 3 cups granadilla pulp
465 g sugar
230 g butter, chilled and cubed
6 large free-range eggs, beaten
Place a sieve over a bowl, pour in half the granadilla pulp and mash with the back of a spoon to collect the juice in the bowl. You should end up with 1½ cups of juice. (Using a juicer will make this much easier, but you will have to process the pulp more than once to extract enough juice.)
Pour the juice into a saucepan over a moderate heat, add the sugar and stir until it has dissolved – about 10 minutes. Continue reading
