passion fruit recipes
i love passion fruit..so far i have made passionfruit tarts and ganache. any body else share my 'passion' for passion fruit and have a favorite recipe?
Me too. Below is a link to a thread from a similar inquiry I posted a while ago.
I also found some recipes on the website for Les Vergers Boiron (one of the brands of passionfruit puree I've bought), but I haven't tried any yet.
I have a MARVELOUS British Short Crust recipe that my Mum passed down to me. I often use it with Lemon Curd. I have it listed in my Family Cookbook as "Meg's Basic Short Crust". It has only been "tweeked" a little, to stay true to Mum's Mother's recipe!
3 cups A/P Flour
1 Tsp. Salt
3/4 Cup cold Butter
1/4 Cup Shortening (the original recipe calls for Lard, And I use it occasionally)
1/2 Cup cold water
1 tsp. White Vinegar
In a large bowl, sift together the flour and salt. Blend in the butter and other fat of choice until the mixture resembles coarse breadcrumbs.
In a cup, combine the water and vinegar. Sprinkle the liquid over the flour mixture. Using your fingers, work the liquid in and gather the dough into a ball. Divide the dough into two equally sized balls. Wrap in plastic and chill for at least one hour.
Roll out as needed for a 9" pie plate.
Fill and bake as your recipe calls for, or to partially bake the crust, preheat the oven to 425 F. Line inside of pie plate with Wax or Parchment paper. (Mother always used to use butcher paper) Fill the paper with dried beans and bake for about 15 minutes
I hope you enjoy it,as we certainly do!
Here's a recipe for lilikoi (passion fruit) curd, which I saved in my search for a lilikoi pie recipe. I'm still trying to perfect a crust to duplicate the pie I ate at a place on Kauai - they're famous for it and absolutely refuse to share the recipe. I intend to make this before we go to Kauai in May, just to see how close I've gotten...it is the most delicious pie I've ever eaten.
I N G R E D I E N T S
1 cup sugar
1/4 cup unsweetened lilikoi concentrate
4 ounces butter
Juice from 1/2 a lemon
I N S T R U C T I O N S
Mix the sugar, butter, lemon and lilikoi and bring to a boil. Whip the yolks with a part of the hot liquid then pour yolk mixture back to liquid.
Return to simmer, keep whipping until edges start to bubble. (Do not bring to a full boil.) Strain and chill.
Puree it. Then fill a tall glass with ice cubes add a couple oz. of the puree, 1.5 oz. white rum and top with seltzer or club soda. Stit, sip. Yum!
I had a really great passion fruit souffle at a restaurant once. The aroma of the passion fruit in combination with the lightness of the souffle was really successful.