Passionfruit are in season and if you don't have a vine, quite cheap at the moment. I've been buying them for $2 a kilo and eating them fresh and freezing the pulp to use later. I love them on that Australian afternoon tea favourite, Passionfruit Sponge, and they're good made into Passionfruit Butter to have on toast, pancakes, scones, in crepes, as the filling for surprise cupcakes or just to eat by the spoonful from the jar when no one is looking :)
pulp of 5 large passionfruit
100g caster sugar
juice of half a lemon
Prepare a double boiler with water and bring to the boil or, if you don't have a double boiler, place a heatproof bowl over a saucepan of water. Make sure the bottom of the bowl isn't touching the water. Bring water to the boil over a medium heat. Turn heat down to medium-low.
Add butter and sugar to bowl and melt. Add lemon juice and passionfruit pulp. Mix well.
In a bowl, whisk all 5 eggs lightly. Add to butter mixture, whisking in with a whisk.
Stir continuously with a wooden spoon until mixture thickens and coats the back of the spoon (about the consistency of thickened cream). This takes about 10 minutes over a medium heat.
Remove from heat. Pour into hot, sterilised jars. Seal while hot.
Store in fridge for up to two weeks.