This week I’m Fan-girling over an old favourite that has resurfaced for the season: granadilla butter. Its like lemon curd with granadillas. Its equally as life changing. I am capable of eating vast quantities of it. So here’s a quick recipe for my fellow foodies.
2 cups granadilla pulp
2 cups sugar
Put all ingredients, except eggs, into a double boiler and bring to the boil.
Remove from heat and allow to cool down a little.
Beat eggs really well and then add to cooled mixture while stirring.
Return to heat, stirring all the while until mixture thickens.
Remove from heat before the egg curdles.
Store in an airtight container or sterilised jar. Trust me, it won’t be in there for long. Om nom nom.
There you have it! I know I haven’t posted much this week. Sometimes life gets in the way.