Apricots and almonds are a great combination. Now turn them into this amazing homemade apricot and almond curd and you have the ultimate toast topper for breakfast or a luxurious topping for ice-cream too.
homemade apricot and almond curd
Apricots mean sunshine and summer. 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 apricot 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 honestly 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.
Homemade Apricot and Almond Curd
Ingredients;
- 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
How to make Apricot and almond Curd;
- 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 apricots through a sieve pressing through with a wooden spoon. Discard 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.
Uses for homemade Apricot and Almond Curd
On toast for breakfast or with croissants too
Stirred into Greek yogurt or swirled through ice-cream
As a filling for sponge cakes or tarts
Slathered on a scone with cream on top
Stirred into cream cheese with sugar as a cake frosting
Can you make curd in a microwave?
Yes you can. Melt the butter in microwave for 30 seconds. Follow recipe as before then stir the other ingredients together then add to the butter and stir well. Heat at 1 minute blasts and stir between times till it thickens. Strain through a sieve.
How long does homemade curd keep?
Curds aren’t really preserves at all in the true sense of the word. While they sit alongside jams and jelly in the supermarket they don’t have the same shelf life when made at home.
Store this curd in the fridge in sealed jars for up to 2 months. However, once the jar is opened it must be used up within 2 weeks. It tastes so delicious mine never lasts long anyway!
Can you freeze homemade curd? Yes you can. Just spoon it into freezer-proof bags or little plastic boxes or jars (leave about 1cm head space for expansion), label and pop it in the freezer for up to a year. Defrost thoroughly before use.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
You can make curds out of any juicy fruit. From lemons and limes to oranges, pineapple and cherries. Here are some of my favourite fruit curd recipes.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Apricot and Almond Curd
Ingredients
- 300 g fresh apricots
- 2 eggs
- 1 lemon juice and zest
- 50 g unsalted butter
- 225 g caster sugar superfine
- 1/4 tsp almond essence
Instructions
- 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