This tropical fruit curd is delicious when sandwiched between layers of decadent pound cake or as a filling for meringues.
Whisk yolks and sugar in a large bowl set over a pan of simmering water. Whisk in puree. Cook, whisking occasionally, until mixture is thick enough that the whisk leaves a trail, 30 to 35 minutes.
Remove bowl from heat, and whisk in butter, a few pieces at a time. Pour through a fine sieve into another bowl. Cover with plastic wrap, pressing it directly onto surface. Let cool completely. Refrigerate overnight (up to 1 week).