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Passionfruit Recipes


Passionfruit and Gooseberry Jam

Ingedients

600g cape gooseberries
2 cups sugar - you may need to vary the quantities of sugar depending on your taste and the species of fruit you are using.
Pulp of 4 passionfruit
1/2 cup water

Method

Cook the cape gooseberries, passionfruit and water for 30 minutes, or until tender.
Drain and discard skins and most of the pips. (You can drain through a jelly bag to get rid of all the pips).
Return liquid to the pan, add sugar and boil fast until setting point is reached.
Pack and seal.


Passionfruit Honey

Ingedients

10 passionfruit
30g butter
3/4 cup sugar - you may need to vary the quantities of sugar depending on your taste and the species of fruit you are using.
1 egg

Method

Combine passionfruit pulp with butter, sugar and lightly beaten egg in the top of a double boiler.
Cook over hot water, stirring all the time until mixture is thick and of spreading consistency.
Pack and seal in small jars.


Passionfruit Mousse Macaroon Cake

Ingedients

2/3 cup passionfruit pulp
200g pkt coconut macaroons
1 cup coconut
125g butter, melted

Filling
4 eggs, seperated
3/4 cup sugar - you may need to vary the quantities of sugar depending on your taste and the species of fruit you are using.
250g sour cream
1 tbsp gelatine
1/4 cup water

Method

Crush macroons in a blender and combine with coconut and butter.
Press into 20cm spring form tin, over the sides and the base.
Freeze for 30 minutes.

Filling
Beat the egg yolks and sugar until thick and creamy, stir in sour cream.
Dissolve the gelatine in the water over hot water, cool.
Stir gelatine mixture into egg yolk mixture, refrigerate until partly set, stir in passionfruit pulp.
Fold in the egg whites. Pour into coconut crust and refrigerate for several hours or until set.


Passionfruit Sauce

Ingedients

1 cup passionfruit pulp
4 cups sugar - you may need to vary the quantities of sugar depending on your taste and the species of fruit you are using.
2 cup water

Method

Strain the passionfruit pulp to obtain the juice.
Bring the sugar and water to the boil, boil gently until the syrup spins threads when dropped from a fork.
Add the passionfruit juice, return to boiling point.
Remove from heat.
Pour into hot small bottles. Seal while hot.

 


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