Preserved passionfruit pulp

Smooth-skinned passionfruit should be kept at room temperature until they start to wrinkle - when they are at their sweetest - then stored in the fridge. Keep the fruit as dry as possible. Passionfruit adds a touch of the exotic to other fruits and is a must on pavlovas or cheesecakes and in icing or fillings for sponge cakes or eclairs.

Ingredients

1 cup	Passionfruit pulp (Main)
1 cup	Sugar

Directions

1. Passionfruit pulp can be preserved by freezing in ice cube trays - add three tablespoons of sugar to each cup of pulp.
2. Alternatively, combine one cup of passionfruit pulp with one cup of sugar and stir over low heat until the sugar is dissolved.
3. Pour into a sterilised jar and seal.