I first made this about seven years ago. There was a vendor with Venezuelan preserves in the Green Market and I was encouraged to use passionfruit the way they did. To use the whole fruit. Turns out that all that firm "shell" gave a pith that - infused with juice from the passionfruit pulp - was the consistency of stewed guava or peaches. It does take some time, so I thought I would break it down in stages.
Start with seven to nine passionfruit. They could be vine-ripe and perfect in colour and firmness; or wrinkled and a little past their prime. Cut each fruit in two. Scoop the seedy pulp into a strainer or blender; and put the shells into a deep pot.
Cover the shells with water, and boil for 40 minutes to an hour at medium heat. Do not allow the water to boil away. The pith will soften so that it is easy to scoop out of the shell after they have cooled. Discard the shells.
Return the pith to pot in the water in which they were boiled. Strain the seeds in a sieve. If you have a blender, then whizz them at a speed low enough to break the pulp and release the juice, not hard enough to break up the seeds, then strain. Add the juice to the pot. Add three to four cups of granulated sugar. Stir to dissolve sugar and simmer uncovered until the liquid has been reduced and the passionfruit pith is tender, about an hour.
Cool overnight, bottle and refrigerate.
Use over pancakes, yogurt, overnight oats, ice cream,
This compote could be reconstituted for juice or rum punch. Blend eight ounces of compote to half litre of water for juice. Make a potent punch by adding equal parts of juice and rum over ice.
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