C'est certes en anglais mais sachant q'une cup c un 1/4 litre, tu devrais t'en sortir ;)

Passion Fruit Butter

1/4 cup fresh passion fruit juice
3/4 cup orange juice
1 tablespoon sugar
1/2 cup softened butter

1. Combine juices and sugar in a medium saucepan. Heat to boiling. Reduce heat to medium-high for about 10 to 15 minutes or until only 1/2 cup of the mixture remains. Remove from heat.
2. Slowly whisk butter in small amounts until all of the butter is incorporated.

Makes about 1 cup.

Bon appétit bien sûr.

Une autre recette, toujours en anglais et avec des oeufs cette fois. Il semble que ce délice sucré soit d'origine hawaiienne.

R E C I P E

10 large passionfruit
3 eggs
200g caster sugar
30g unsalted butter
4 tablespoons lemon juice

Cut tops off the passionfruit with a sharp serrated knife and extract the pulp. Beat the eggs, then tip them into a stainless steel or enamelled saucepan and add the passionfruit pulp, caster sugar, butter and lemon juice. Stir over heat until the mixture comes to a boil, then keep the mixture at a simmer for about 15 minutes, being careful it doesn't burn or over-reduce. By the end of cooking, the mixture will have reduced and seem quite thick - but it will only set properly when cool. While the passionfruit butter is still hot, ladle into clean, warm and sterilized jars and seal. Keep in the refrigerator. Makes about 475ml.

(Recipe from Maggie's Orchard by Maggie Beer)

J'ai essayé le dernière recette avec des oeufs, mollo avec le jus de citron, c'est très très acide. mettre 4 cuillères à café et non cuillères à soupe.