PASSIONFRUIT MARMALADE
Make and share this Passionfruit Marmalade recipe from Food.com.
Provided by Missy Wombat
Categories Dessert
Time 15h
Yield 1 batch
Number Of Ingredients 6
Steps:
- Slice grapefruit, oranges and mandarins very thinly.
- Place in a large bowl and cover with 6 pints (or about 2. 8 litres) of water and stand overnight.
- Next morning put them into a large pot and boil slowly till skins are tenders (about 2 hours).
- Meanwhile, scrape the pulp from the passionfruit.
- Reserve.
- Place the skins from the passionfruit in a separate pot, cover with water and cook until skins are tender.
- Scrape out pulpy inner flesh and discard outer skin.
- Chop the flesh and add to the pot of tenderised citrus skins.
- Add the juice of 2 lemons and 6 lb (or about 2. 8kg) of sugar.
- Stir until sugar is dissolved then boil until setting point is reached.
- Add the passionfruit pulp and return to boil for 2 minutes.
- Allow to stand for 10 minutes.
- Boil and seal.
- Dont open for 6 weeks!
Nutrition Facts : Calories 12196.8, Fat 8.8, SaturatedFat 0.9, Sodium 221, Carbohydrate 3133.7, Fiber 95.3, Sugar 2925.3, Protein 27.9
CLEMENTINE & COINTREAU MARMALADE
Give your marmalade a boozy twang by adding a dash of Cointreau
Provided by Good Food team
Time 1h25m
Yield Makes 3 x 450g/1lb jars marmalade, plus 1 x 100g/3½oz jar
Number Of Ingredients 5
Steps:
- Scrub clementines in warm soapy water, rinse, then halve and squeeze juice into a large pan. Scoop out the pulp and any seeds, then tie in the muslin, as before. Shred the peel. Add both to the pan with the lemon juice and water, then leave to steep overnight.
- Put the pan over a medium heat and bring up to a simmer. Cook, uncovered, until the peel is soft, about 30-45 mins. Squeeze as much liquid from the muslin bag as possible. Discard the bag. Weigh the mixture - you should have around 1.15kg.
- Put the pan over a low heat, then add the sugar. Heat gently until sugar has dissolved, stirring occasionally, then bring up to a good rolling boil. Cook for 15 mins, then check for a set (see Step 5). If not at setting point, boil (see Know how) for a further 2 mins and check again. Repeat until setting point has been reached.
- Add Cointreau, taking care, as marmalade will bubble up. Allow to stand for 15 mins or until beginning to thicken. Transfer to sterilised jars, then seal.
- To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won't run back straight away. If it's not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it's good to do the plate test as well.
LEMON CURD, MASCARPONE & PASSION FRUIT TART
Serve this vibrant lemon curd and passion fruit tart as an easy dessert or sweet treat. Its tropical flavours make it perfect for summer
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the puff pastry onto a lined baking tray. Score a 2cm border around the edge of the pastry using a sharp knife, then brush the border with the egg.
- Bake for 15-20 mins, or until golden and crisp. Gently push down the middle with the back of a spoon, then leave to cool completely.
- Whisk the mascarpone with the double cream and 3 tbsp lemon curd until soft and spoonable. Fold in another 3 tbsp lemon curd and the seeds of 1 passion fruit.
- Spoon the cream mixture in the centre of the pastry and scatter over the seeds of 2 passion fruit and the chopped pistachios.
Nutrition Facts : Calories 602 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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