A sweet way to preserve the tangy goodness of passionfruit pulp.
- 8 passionfruits
- 225 grams caster sugar
- 60 grams butter
- 2 eggs
Combine passionfruit pulp and all other ingredients in a saucepan. Stir well to combine.
Place saucepan on law to medium heat and stir until the mixture starts to thicken.
Replace spoon with a whisk and continue to stir with the whisk until mixture thickens to a cake batter-like consistency. The whole process should take about 10 minutes.
Pour mixture into a sterilised jar and place into fridge.
Calories: 139kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 166mg | Fiber: 5g | Sugar: 20g | Vitamin A: 710IU | Vitamin C: 13.6mg | Calcium: 10mg | Iron: 0.8mg