2 cups sugar
1 tablespoon butter
Halve Passionfruit and scoop pulp into a bowl.
Beat eggs with sugar in top of a double boiler or in a bowl over a pan of simmering water, until smooth.
Add Passionfruit pulp and butter and continue stirring until thick, about 8 minutes.
Cool, and then pour into clean jars to store.
Use as a filling for small tartlets or sponge cakes, or as a spread for bread or scones.