Curd Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Grapefruit and apple Curd

900g (2lb) cooking apples, peeled and sliced 225g (8oz) unsaltled butter, diced
400g (14oz) castor sugar 4 eggs, size 3, lightly beaten
grated zest and juice of 1 large grapefruit  

    Place the 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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