Passionfruit butter spread
You can just top just about anything with passionfruit simply scooped out of its shell. But a little extra effort, you get a great spread that makes toast, English muffin, or cracker a dessert. Extravagant breakfast beckons with the swish of a butter knife. It's also a great icing for your choice of cake. Ice while the cake's warm for some oozing into the cake itself. It makes 3 cups so you can store in the refrigerator or freezer for future treats.
- Sugar - 1/4 cup
- Unsalted butter - 1 stick
- Eggs, large - 2
- Passionfruit - 3
- Lime - 1
- Cornstarch - 1/2 tsp
- Add 3 cups of water to the bottom of a double boiler or a medium saucepan with a smaller bowl inside (bottom not touching the water). Bring the water to a boil over high heat.
- Reduce heat to medium-low and add the stick of butter to the top bowl and melt. Slowly add the sugar. Stir until the sugar is dissolved.
- In a small bowl, whisk together the eggs. Add to the top bowl on the stove.
- Cut open the passionfruit in the middle, scoop out the pulp into the top bowl.
- In a small bowl, combine the juice of one lime and the cornstarch. Slowly add to the top bowl on the stove.
- Stir until thickened.
- Remove from heat and cool. Store in airtight container. Refrigerate or freeze until serving.