A Cook's Confession

It’s springtime and there’s plenty of eggs after the chooks winter moult and the passionfruit have ripened to deep purple perfection. The vine is laden. The fruit is heavy. They hide behind a jungle of rambling glossy leaves and fine tendrils that, twist, twirl, and twine. Seeking support and new territory that’s bathed in sunshine, this conquistador knows no bounds. But the shroud of deception is uncovered when the fruit announces its ripe, abandons the vine and surrenders itself to the curious cook. Harvest time summons the taste receptors and gastric juices. It’s time for work.

It starts with splitting the fruit and the intense orange pulp with masses of black seeds, each surrounded by a precious sac of juice, is revealed with a gospel sigh. The taste, strong and tart with a penetrating fruity aroma, marries perfectly with the rich melange of fresh home-grown eggs and golden butter. Now passionfruit’s international love affair with butter, cream and eggs is legendary.

Italian panna cotta, French souffle, Swiss ice-cream, English posset, American cheesecake, Australian pavlova, they are agents of culinary pleasure.

But it's the curd concoction that bewitches me. Freshly laid eggs, sugar, butter, and that tropical citrusy passionfruit is stirred to a meditative rhythm, till it’s barely cooked. Ahhhhh, a golden pool of deliciousness is born. The whisk, spatula and bowl are licked clean by a ravenous tongue. A few fleeting moments where decorum is abandoned. When the inner 10-year-old reigns supreme and is completely absorbed in the hope of discovering just one more luscious drop. Suddenly propriety returns, and the jars are dispatched to the fridge. But this temptress is not content to leave me alone and my dependency mounts. Sneaking the occasional teaspoon directly out of the jar soon escalates and before long it’s the fridge light interrogating my night raids.

This Passiflora curd with its creamy velveteen consistency, vibrant colour and touch of tang is utterly irresistible. Closing the door, I walk away knowing a culinary debauchee has been awakened.

......... Experience my Passionfruit Curd recipe for yourself .........