| • |
7/8 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • |
7/8 cup water (to turn Passion Fruit Concentrate back to a juice) |
| • |
4 whole eggs |
| • |
2 cups sugar |
| • |
4 oz. unsalted butter |
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| Method: |
| 1. |
Mix Passion Fruit Concentrate with water (1:1 ratio) to bring concentrate back to a juice. Set aside. |
| 2. |
In a bowl over boiling water, whisk eggs with sugar until the sugar is melted. |
| 3. |
Add passion fruit juice and continue whisking. |
| 4. |
Cut in unsalted butter and stir until the butter is melted. |
| 5. |
Continue stirring over heat until the mixture thickens and coats the back of a spoon, about 20 minutes. |
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| Serving Suggestions: |
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Use Lilikoi Butter as a curd to fill tart shells then top with whipped cream. Also spread on pancakes and English muffins or use as a cheesecake layer (requires refrigeration to set). |
