← All recipes

FareShare Gazette -- July 2008 Recipes

A home-style FareShare Gazette -- July 2008 Recipes made with Sugar, Unsalted Butter Cut Up, Salt, Fresh Lemon Juice, and Granulated White Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2/3 cup
• 1/2 cup
• 1 pinch
• 1/3 cup
• 3/4 cup
• 4 tbsp

Method (preview)

1. 1

   Passion Fruit Curd: Combine egg yolks, sugar, passion fruit pulp, butter and salt in a small saucepan.

2. 2

   Cook over medium heat for 8 minutes, stirring constantly, or until mixture thickens and registers 160F on an instant-read thermometer.

3. 3

   Transfer mixture to a medium-size bowl set over an ice bath (a larger bowl filled with ice and cold water).

4. 4

   Stir with a wooden spoon until chilled.

5. 5

   Fold whipped topping into chilled curd. Cover with plastic wrap and refrigerate until ready to assemble.

6. 6

   Drain mandarin oranges.

7. 7

   Set aside about 14 pieces of the nicest looking oranges and pineapple, and all of the kiwi slices.

8. 8

   Toss mango and remaining kiwi, oranges and pineapple with 1 cup coconut to blend (makes about 6 cups).

9. 9

   Spread 1 cup of the fruit mixture in an even layer on the bottom of trifle dish.

10. 10

    Arrange a row of the reserved kiwi slices, cut-edge down, along bottom, pressed against the side of dish.

11. 11

    Add reserved pieces of pineapple in between each kiwi slice and mandarin oranges on top of kiwi.

12. 12

    Set aside 1 cup of the fruit mixture; spread remaining fruit into the trifle dish.

13. 13

    Spread level.

14. 14

    Sprinkle 2 cups of the mini marshmallows in an even layer on top of fruit, making certain they reach the side of the dish.

15. 15

    Place raspberries in a single layer along outer edge of dish.

16. 16

    Add any leftover berries to the reserved fruit.

17. 17

    Place the semicircles of pound cake on top of raspberries, straight-side down, pressing against the side of the dish.

18. 18

    Add the cubed pound cake scraps to help support the semicircles.

19. 19

    Press down slightly so top is level.

20. 20

    Spread passion fruit curd evenly over cake layer. Mound remaining chopped fruit on top and sprinkle with remaining 1 tablespoon mini marshmallows.

21. 21

    Garnish with coconut. Refrigerate at least one hour or until ready to serve.

22. 22

    1. Doris made a delicious lemon curd in place of the passion fruit curd.

23. 23

    That recipe follows these notes.

24. 24

    In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended.

25. 25

    Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160F or 71C).

26. 26

    This will take approximately 10 minutes.

27. 27

    Remove from heat and immediately pour through a fine strainer to remove any lumps.

28. 28

    Cut the butter into small pieces and whisk into the mixture until the butter has melted.

29. 29

    Add the lemon zest and let cool.

30. 30

    The lemon curd will continue to thicken as it cools.

31. 31

    Cover immediately (so a skin doesn't form) and refrigerate for up to a week.