Passion Fruit Curd

Page 570

Cuisine: North American | Course Type: Desserts

(1 review)

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Recipe Review

I had frozen passion fruit puree which was mostly juice. It seemed to cook up just fine and was nice and thick until I added the fresh juice at the end and it became soupy, even after chilling. The next time I will use my instant-read thermometer to get it to the right temperature. It was incredibly flavorful. I love passion fruit and this is a great use for them. I can see why this is one of her favorites.

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