This recipe for Passionfruit Butter comes from The Australian Blue Ribbon Cookbook which contains the prize-winning recipes and very interesting stories of women and men who enter their cooking into agricultural shows. I’ll write about my enthusiasm (some might say obsession) for show cooking another time! I eliminated the egg whites from this recipe because I found that they don’t integrate well, resulting in white flecks throughout the passionfruit butter.
60g unsalted butter
165 g (1 cup) white sugar
125 g (1/2 cup) passiofruit pulp
2 egg yolks, beaten
Place the butter and sugar in the top of a double boiler and heat slowly over simmering water, stirring continuously until the butter melts. Combine the passionfruit pulp with the beaten egg yolks. Pour into the butter mixture, stirring continuously until it is smooth and thick enough to coat the back of the spoon. Add another egg yolk if it does not appear to be thickening well. Pour into sterilised jars and seal. Refrigerate once cool.