Passionfruit Butter Recipes
PASSIONFRUIT BUTTER
Handwritten for my grandmother by her friend Alice, dated as 1959. Original recipe does not give yeild amount, so I am guessing. Use passionfruit butter the same as lemon butter on toast or to fill tartlets. Keep in the fridge for up to 2 weeks.
Provided by cookingpompom
Categories Healthy
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix all the ingredients together in a glass bowl.
- Place bowl over a pot of boiling water, but don't let the base touch the water.
- Stir constantly until a thick custard like consistancy is reached.
- Let cool and place in a container, or place in hot steralised jars for longer shelf life.
Nutrition Facts : Calories 1338.8, Fat 33.4, SaturatedFat 17.8, Cholesterol 433.1, Sodium 380.1, Carbohydrate 255.1, Fiber 12.3, Sugar 239.9, Protein 15.4
PASSION FRUIT SWISS MERINGUE BUTTERCREAM
Provided by Martha Stewart
Categories Buttercream Frosting Recipes
Yield Makes 8 cups
Number Of Ingredients 5
Steps:
- In the heatproof bowl of an electric mixer set over (but not touching) simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
- In the heatproof bowl of an electric mixer set over (but not touching) simmering water, combine the egg whites and sugar. Cook whisking constantly until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
- Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Using a rubber spatula, gently fold in passion fruit curd until smooth.
LEMON & PASSIONFRUIT BUTTER
This recipe was torn from a magazine whilst watching my daughter at her swimming squad training. I think it was a Woman's Day. Makes about 2 cups
Provided by Jubes
Categories Fruit
Time 40m
Yield 2 cups, 10-20 serving(s)
Number Of Ingredients 7
Steps:
- In a heatproof bowl, whisk together the eggs and sugar until combined. Place over a pan of gently simmering water.
- Gradually add all remaining ingredients.
- Whisk over low heat 10-15 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not boil.
- Pour into sterilised jars and seal.
- The bottles can be stored in a cool place but must be refrigerated once opened.
Nutrition Facts : Calories 190.6, Fat 12.1, SaturatedFat 7, Cholesterol 111.3, Sodium 102.9, Carbohydrate 18.9, Fiber 1.2, Sugar 16.7, Protein 2.9
PASSION FRUIT BUTTER SAUCE
The passion fruit is native to Brazil, Paraguay, and northern Argentina. It is grown throughout the tropic and near-tropic regions around the world and the pulp, juice, and seeds are used in a variety of ways. The juice is highly concentrated and is used as an additive to other fruit juices. The juice and pulp are used to make pie filling and jellies. The seeds are often used as a topping for salads and other dishes that benefit from an acidic punch. Passion Fruit Butter Sauce was an inspiration I had when barbecuing in Jamaica. I enjoyed the way the passion fruit was used with seafood there, and I thought it would also complement the flavors of grilled chicken and pork. Use this as a dipping sauce, or better yet as a baste or as a finishing glaze.
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Halve the passion fruits, and then scoop out the pulp and seeds. Discard the skin and place the pulp and seeds in a saucepan. Add the water, sugar, and salt and bring to a boil. Reduce the heat, add the butter, and simmer for 10 minutes. Pour the mixture through a strainer and discard the solids. Put the remaining liquid in a tightly sealed jar. Store refrigerated in a tightly sealed container for up to 3 days.
- Stove
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Steps: Combine yolks, passion fruit juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of a spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
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