Batering time for granadillas

Last Sunday my children were asked to help out at a friend who needed her little son to be played with while she made 200 fondant roses for a wedding cake. I sent along two children - one to play, one to help with the roses.

When I came to collect them she gave me a grocery bag full of granadillas from her hedge that stretches about 6 or 7m up the driveway. What a pleasure!

Within a day half were turned into granadilla butter for toast and pancakes...so yummy.

Littlest one helped me by taking out the pulp and stirring.

200g butter

3 cups of pulp

3 cups sugar

8 eggs beaten

Melt butter in a double boiler, add sugar and pulp. Add beaten eggs and stir from the sides to the middle until it covers the back of a spoon.

Pour into clean jars and allow to cool. It may seem a little runny but overnight in the fridge will firm it enough for toast.