nici WICKES I’m passionate about passionfruit and this week I’ve raided Mum’s vine (it’s dripping with fruit this year) to whip up a versatile and divine curd, a tray-bake cheesecake, a ceviche from Peru (where they favour this fruit to marinate fish in), and Mum has paired passionfruit yoghurt with an easy cake to fill the tin with.
Passion-fillNicied!Wickes
Passionfruit curd MAKES ABOUT 1½ CUPS 2 small eggs 2 small egg yolks
¾ cup caster sugar 11 passionfruit ¼ cup lemon juice 130g unsalted butter 1 Whisk the eggs, yolks, sugar, passionfruit and lemon juice in a bowl until combined. Scrape into a medium-sized saucepan and cook over a medium heat, stirring, until the sugar dissolves.
Reduce the heat to low, add the butter in chunks and continue cooking, stirring, for 6-7 minutes or until the curd has thickened and won’t thicken any more. 2 Pour into sterilised jars and allow to cool for 10 minutes before securing the lids tightly. 3 Store in the fridge and use in ice-cream sundaes with crushed meringues, on toast or for dipping shortbread or biscuits into… whatever you fancy!
FOOD EDITOR Send your foodie thoughts and questions to Nici: nwickes@bauermedia.co.nz
Nici’s note...
RECIPES THAT GIVE PASSIONFRUIT PRIDE OF PLACE
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New Zealand Woman’s Weekly
touch!
PHOTOS: TODD EYRE
• Stirring constantly and cooking low and slow prevents any chance of the eggs curdling.
