I love apricots, their colour alone does it for me. Not quite orange, not quite pink, not even peach – just apricot, unique.
Once I can tear myself away from admiring their colour and the lovely soft texture of the skin and bite into the sweet juicy flesh I am instantly transported to sunnier places. I am back in the Greek islands and eating these delicious fruits every morning for breakfast. They are summer sunshine to me.
Although I love my arpicot jam and always have a jar in the larder I do like to make this simple apricot and almond curd as a little treat now and then.
Curds don’t keep as well as jams, in fact you have to use them up within a couple of weeks, but honesly folks that is no hardship at all, in fact I think you will be pushing your luck to think this will still be in the jar after a few days!
You want to use good quality fresh apricots for this recipe, the dried variety won’t give you the same results. Make sure they are free from blemishes as bruising really ruins the taste of the fruit.
Here’s how to make your Apricot and Almond Curd.
300g/11 oz fresh apricots
2 eggs
zest and juice of 1 lemon
50g/2 oz unsalted butter
225g/8 oz caster sugar (superfine)
1/4 tsp almond essence
Cut the apricots into quarters and cook them (including the skins and stones as they add an almondy flavour) in just 2 tbsp of water until they are tender. This should only take about 5 minutes.
Strain the apricotes through a sieve pressing through with a wooden spoon. Disscard the stones and skin that are left in the sieve.
Place a glass bowl over a pan of bubbling water but make sure that the water does not touch the base of the bowl.
Beat the egg and add it to the bowl along with the lemon juice, sugar and apricots and almond essence, stir well.
Add the butter to the bowl and use a whisk to keep the mixture moving all the time.
Keep whisking for 15-20 minutes until the curd has thickened and coats the back of a spoon.
Carefully pour into sterilised jars. The curd will firm up a little more as it cools in the jars.
Pop on the lids and store in the fridge. Use within 2 weeks.
This recipe makes 2 small jars.
You will find more information on making curds on my how to make cool curds page.
Use your apricot and almond curd just like any other preserve, spread it on toast or crumpets of with scones and cream for a decandent tea time treat. Stirit into plain yogurt for an instant dessert, or use as a sauce for ice-cream or as a dip for shortbread biscuits.
Enjoy this taste of summer sunshine.
Karon x
- 300g/11 oz fresh apricots
- 2 eggs
- zest and juice of 1 lemon
- 50g/2 oz unsalted butter
- 225g/8 oz caster sugar (superfine)
- ¼ tsp almond essence
- Cut the apricots into quarters and cook them (including the skins and stones as they add an almondy flavour) in just 2 tbsp of water until they are tender. This should only take about 5 minutes.
- Strain the apricotes through a sieve pressing through with a wooden spoon. Disscard the stones and skin that are left in the sieve.
- Place a glass bowl over a pan of bubbling water but make sure that the water does not touch the base of the bowl.
- Beat the egg and add it to the bowl along with the lemon juice, sugar and apricots and almond essence, stir well.
- Add the butter to the bowl and use a whisk to keep the mixture moving all the time.
- Keep whisking for 15-20 minutes until the curd has thickened and coats the back of a spoon.
- Carefully pour into sterilised jars. The curd will firm up a little more as it cools in the jars.
- Pop on the lids and store in the fridge. Use within 2 weeks.
- This recipe makes 2 small jars.
This sounds really good, Karon. You always develop such wonderful treats. How have you been and how has your summer been going? Hope things are going well for you.
Patti xoxo
Hi Patti
Thanks for the nice comment. All well this end. Developing a new blog due to launch soon, so will let you know about that. Idgy back at school already, summer is over!
K x