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    Passion Fruit Curd

    by Mauricio Robleto February 11, 2020
    Passion Fruit Curd
    • 4 fresh large whole eggs
    • 2 egg yolkes
    • 1 cup of sugar
    • ½ cup Jungle Pulp Passion Fruit Puree
    • 8 Tbsp of butter
    • ¼ tsp fine salt

    In a 2 quart saucepan, combine passion fruit puree, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

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