I had some leftover passionfruit juice and pulp after making my Lilikoi-Coconut MOffins so I decided to make a lip-puckering curd with it.
1/2 C passionfruit juice and pulp
2/3 C organic granulated sugar
8 T butter
8 large egg yolks
1 T ginger syrup
Combine the pulp, juice, sugar, ginger syrup and butter in a medium saucepan and bring to a boil. Meanwhile beat the yolks. Add 1/3 of the boiling liquid to the beaten yolks then add the mixture back into the boiling liquid. Continue beating over medium heat until it thickens. Be careful not to let the curd boil or it will scramble. Pour the curd into a bowl and press plastic wrap against the surface to prevent a film from forming. Chill completely. Spoon into sterilized jars and keep in the fridge.