Cherry Curd And Marche De Nuit

CherryCurd1In the summer months the French markets have a plethora of produce to choose from. There are greens and vegetables, fruits, cheeses of every type, meats and pates, wines and artisanal breads and cakes.

NightMarket3Markets are held in almost every large village and town every week and throughout the summer there are special Marche De Nuit (or night markets) which become mini festivals in their own rights.

NightMarket1Everyday shopping takes on a new and exciting dimension when conducted under a canopy of colourful fairy lights with the sounds of mixed music and chat filling your ears.

The local food shops put on special meals, platters of chacuterie, seafood and of course moules frites.

NightMarket2The cafes that are filled with chattering shoppers during the day are now crammed with families and friends enjoying an evening outing where music and chat fill the air and mingle with the scents of cooking, fresh breads, cheeses, vanilla pods and cured meats.

Fruits under lights become exciting jewels and the cerise (or cherries) that are so quintessentially French and summery make me want to make something special when I get back home.

CherryCurd2Where baking a cherry cloufutis would seem like the properly French thing to do, I decide instead to use cherries to make a cherry curd that I can add to my larder and enjoy for a few weeks instead of just an eat and go experience. That is what I love so much about my Larder Love goodies, they give me time to really savour my foodie treats.

Cherry stonerThere is another reason for choosing to use cherries today, one of my buys at the brocant was an old cherry stoner, just had to get it into action right away didn’t I.

Cherry curd is light and summery, sweet and just a little bit tart. Spread it on your baguette or tartines, or just on good old fashioned toast or scones.

A little bit of French market taste and style wherever you are…..

Karon x

PS If you need cherry brandy, check out my recipe here.

Cherry Curd
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Preserves
Ingredients
  • 300g/11oz cherries
  • 1 tbsp water
  • 1 tbsp cherry brandy
  • 200g/7 oz sugar
  • 3 eggs
  • 100g/3½ oz unsalted butter
  • pinch of salt
Instructions
  1. Stone the cherries either with a pitter or by poking a drinking straw up through the cherry coming out at the stalk side.
  2. Heat the cherries with the water and cook till softened. Use a wand blender to blitz them till smooth.
  3. Heat a small pan of water with a bowl placed on top (water must not touch the base of the bowl) or use a double boiler.
  4. Pour in the cherry pulp and add sugar, brandy and pinch of salt. Stir to dissolve the sugar.
  5. In a separate bowl whisk the eggs and then pour them into the cherry mixture and continue to stir.
  6. Chop the butter into small pieces and add this to the mix and continue to stir.
  7. Keep stirring till the mixture thickens, about 20 minutes.
  8. Spoon into sterilised jars.
  9. This will keep for up to a month in the fridge and makes approximately 3 small jars.
Cherry Curd on Punk Domestics

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This entry was posted in Jams etc, Travel and tagged , by Karon Grieve. Bookmark the permalink.

About Karon Grieve

I’m Karon Grieve and I live in an old cottage with no straight walls and a few wonky floors. The living room is deep red, the dining room is mustard – I just love colour. This quirky cottage is in rural Ayrshire in Scotland and is surrounded by fields of grass and cows. The cows sometimes break into the garden, the grass is no trouble at all.

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