Question about Passion Fruit Creaminess recipe

Thanks @Pauljoseph! After seeing your pics of the custardy interior, I feel very confident that the juice reduction will be fine. We can get the fruit, but its season is very limited here. Such a wonderful fruit!

All about my Passion Fruit https://picasaweb.google.com/paulvj000/PassionFruit#

Thanks - when all three local Whole Foods, Wegmans, and my favorite fruit vendor say they don't have passion fruit this weekend, my hands were kind of tied!

That makes sense. I say: go for it!

Sorry Amanda, The original recipe, only requires heating a cup of passion fruit (pulp and seeds) with a cup of sugar to dissolve the sugar. You only need 1/3 cup of strained fruit syrup in the recipe itself. The remaining syrup is to pour over the finished pudding. I thought reducing the juice with 1 cup of sugar to a total of 1 cup would concentrate the flavor enough to equate the flavor, even if I'm missing some of the texture from the pulp. It shouldn't affect the flavor of the pudding, just the texture of the syrup to pour over the final puddings.

In the original recipe do you reduce the fresh passion fruit and sugar to 1 cup? I'm trying to understand why you're thinking of reducing the juice and sugar to 1 cup. It sounds like a smart and promising solution -- my only question regards the finished amount of syrup you need to have.