Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
  • PRESERVES & LARDER
  • COOKING & BAKING
  • COLLECTIONS & CUISINES
  • TIPS & TRICKS
  • MY BOOKS
  • ABOUT
    • PRIVACY
  • CONTACT ME
Home » Homemade Apricot and Almond Curd

Homemade Apricot and Almond Curd

By Karon Grieve 2 Comments

  • Share
  • Tweet
  • Yummly
  • Email
Scroll To Recipe Print Recipe

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.

apricot and almond curd by larderlove

 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.

apricot and almond curd by larderlove

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.

apricots by larderlove

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

apricot and almond curd by larderlove

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.

apricot and almond curd by larderlove

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

apricot and almond curd by larderlove

Can you make Apricot and Almond 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 Apricot and Almond 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.

Need more help

Then check out my How To Make Cool Curds page for full information on how to make these simple sweet treats.

larder links

Other fruit curds

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.

lovely Lemon Curd

Rhubard & Ginger Curd

Cherry Curd

Cranberry Curd

Lemon & Ginger Curd

PIN ME FOR LATER

apricot and almond curd pin image

Finally, if you try this easy recipe for homemade apricot and almond curd do leave a comment/rating below. I love to hear from readers and respond to everyone as quickly as I can. Want more Larder Love, then follow me on Instagram and Facebook and sign up for my free weekly newsletter too.

apricot and almond curd by larderlove

Apricot and Almond Curd

Karon
0 from 0 votes
Print Recipe Leave Comment Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course preserves

Ingredients
 

  • 300 g/11 oz fresh apricots
  • 2 eggs
  • zest and juice of 1 lemon
  • 50 g/2 oz unsalted butter
  • 225 g/8 oz 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.
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

 

 

Filed Under: ALL RECIPES, Fruit Curds

« Easy Spicy Mango and Peach Chutney
Super Easy Summer Fruits Salsa Relish »

Comments

  1. Patti S. says

    August 26, 2014 at 12:08 am

    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

    Reply
    • Karon Grieve says

      September 1, 2014 at 8:44 am

      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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.