Jocie is one of the best cook's I've ever met. She is particularly gifted with baking and sweet things - just look at the tarts above (wowsers), these hazlenut shortbreads or these pistachio biscuits. With husband Geoffrey, she runs the Old Convent B&B and cafe in Borenore (just out of Orange) and they open for brunch and lunch every Sunday. I can't recommend doing either/both highly enough, a meal at the Old Convent is one of the nicest ways to spend a Sunday in Orange.
As Jocie says, this curd sets so well due to the number of egg yolks. It comes from a Brigitte Haffner recipe published in Australian Gourmet Traveller and is the best curd I've ever tasted and made. Once cool, you can spoon it into sweet tart shells, spread some on a sponge cake or dollop over meringues with cream (a great way to use up the egg whites). Just try to avoid eating the whole thing straight from the jar (like I did almost unsuccessfully).
225 gms unsalted butter
10 egg yolks
200 gms caster sugar
Pulse passionfruit briefly in a food processor then pass through sieve to extract juice, discard the seeds. Combine juice and butter in heatproof bowl over simmering pot of water and stir until the butter melts.
Whisk yolks and sugar to combine and pour over passionfruit/butter mixture. Whisk continuouslyuntil mixture coats the back of a spoon. Strain through a fine sieve and decant into sterilised jars.
*I've swapped this with lemon juice and the result was still beautiful but just extra tangy!
Apple jellyWhen we arrived the other day, Jocie had just bottled this apple jelly and it was like spreading warm apple honey. The colour, taste and consistency all just beautiful. Jocie found this recipe in Christine Mansfield's Paramount Cooking.
5kg red apples
2 litres apple juice
1 stick cinnamon
Roughly chop apples and place in pot (with cores and seeds). Add remaining ingredient and bring to a boil. Reduce heat and cook gently until the apples are soft. Pour contents into a muslin bag suspended over a pot. Allow to drain (undisturbed) overnight.
Pour strained juices into a large clean pot and bring to a boil. Cook over a moderate heat until it reaches setting stage (110 degrees C). Decant into sterilised jars and seal.