Lilikoi Butter

Karen Binder, Madison Park Cafe Catering

    • 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
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).