Ingredients

Method

• 2 - 3 cups granadilla pulp
• 465 g sugar
• 230 g butter, chilled and cubed
• 6 large free-range eggs, beaten

Method

Ingredients

Place a sieve over a bowl, pour in half the granadilla pulp and mash with the back of a spoon to collect the juice in the bowl. You should end up with 1½ cups of juice. (Using a juicer will make this much easier, but you will have to process the pulp more than once to extract enough juice.)

Pour the juice into a saucepan over a moderate heat, add the sugar and stir until it has dissolved – about 10 minutes.

Gradually add the cubed butter, stirring continuously, until it has all melted. This should take about 5 minutes.

Reduce the heat and slowly add the beaten eggs, using a balloon whisk to beat the mixture constantly to incorporate the eggs without curdling them. When the curd reaches a consistency thick enough to cover the back of a spoon, it is ready. Allow it to cool, then transfer to clean jars and refrigerate.

Cook's note: If you are in a rush you can turn good vanilla ice cream into a real treat; simply scoop the ice cream into a pretty glass and add a topping of granadilla curd. Or spoon a generous dollop onto a freshly baked choux pastry base and top it with whipped cream and granadilla pulp. Or fill prebaked tart or flan cases with curd and serve with mascarpone cheese or crème fraîche on the side.