| • | 7/8 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 7/8 cup water (to turn Passion Fruit Concentrate back to a juice) |
| • | 4 whole eggs |
| • | 2 cups sugar |
| • | 4 oz. unsalted butter |
| |
| Method: |
| 1. | Mix Passion Fruit Concentrate with water (1:1 ratio) to bring concentrate back to a juice. Set aside. |
| 2. | In a bowl over boiling water, whisk eggs with sugar until the sugar is melted. |
| 3. | Add passion fruit juice and continue whisking. |
| 4. | Cut in unsalted butter and stir until the butter is melted. |
| 5. | Continue stirring over heat until the mixture thickens and coats the back of a spoon, about 20 minutes. |
| |
| Serving Suggestions: |
| Use Lilikoi Butter as a curd to fill tart shells then top with whipped cream. Also spread on pancakes and English muffins or use as a cheesecake layer (requires refrigeration to set). |
