( Please see the sections on "Hints" and Conversion Tables
and apple Curd
|900g (2lb) cooking apples, peeled and
||225g (8oz) unsaltled butter, diced
|400g (14oz) castor sugar
||4 eggs, size 3, lightly beaten
|grated zest and juice of 1 large grapefruit
apples in a saucepan with a small amount of water, cover the pan and cook gently
until the apples are soft and pulpy. Transfer the apples to a heatproof bowl
placed over a saucepan of simmering water, and add the butter and sugar. Do not
allow the bottom of the bowl to touch the water. Heat the mixture gently,
stirring constantly, until all the sugar is dissolved and the butter has melted.
Strain in the
lightly beaten eggs, and add the grapefruit zest and juice. Continue to stir the
mixture over gently simmering water until the curd thickens enough to coat the
back of a spoon, approximately 30 to 40 minutes.
Pour the curd into
warm, clean, dry jars. Cover and seal. Store in a cool dark place and
refrigerate after opening.
Makes about 1.5 litre ( 3 lb
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