Passionfruit Butter

Handwritten for my grandmother by her friend Alice, dated as 1959. Original recipe does not give yeild amount, so I am guessing. Use passionfruit butter the same as lemon butter on toast or to fill tartlets. Keep in the fridge for up to 2 weeks.

• Ready In: 15 mins
• Yields: 1 cup

Ingredients

• 1⁄2 cup  fresh passion fruit pulp, keep the seeds in
• 2  tablespoons butter, melted
• 2  eggs
• 8  ounces white sugar

Directions

1. Mix all the ingredients together in a glass bowl.
2. Place bowl over a pot of boiling water, but don't let the base touch the water.
3. Stir constantly until a thick custard like consistancy is reached.
4. Let cool and place in a container, or place in hot steralised jars for longer shelf life.