Cooking For 1968 PASSIONFRUIT RECIPES
(Bu CELIA TIMMS) As passionfruit are in season again, those who appreciate this fruit will want to put some by for later in the year. Used as pulp for topping ice cream, bringing life to a fruit salad, as an icing, or for filling for a sponge cake it is invaluable.
To preserve it, mix one cup of passionfruit pulp with one cup sugar, bring to the boil, bottle and cork. For those who enjoy passionfruit flavour in other forms, the following recipe* should be welcome.
PASSIONFRUIT CHEESE 8 passionfruit 1 cup sugar 1 egg 1 tablespoon butter
Method: Beat egg with the sugar in a pan, add butter and passionfruit pulp and stir over heat until thickened. This may be kept in jars. PASSIONFRUIT JELLY 3 dozen passionfruit 31b sugar loz gelatine. Method: Scoop out pulp into
a pan and bring to the boil. Simmer for two minutes. Strain through a sieve and bring juice up to quantity of three cups by adding required amount of cold water. Bring to boil again and add the sugar and boil for one minute. Soak gelatine in } cup cold water and add this to boiling juice. Boil hard for two minutes. Bottle..
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Bibliographic details
Press, Volume CVIII, Issue 31631, 18 March 1968, Page 3
Word Count
205Cooking For 1968 PASSIONFRUIT RECIPES Press, Volume CVIII, Issue 31631, 18 March 1968, Page 3
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