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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.
Notes
calories shown are for full amount of apricot and almond curd
Nutrition
Calories: 1530kcalCarbohydrates: 269gProtein: 17gFat: 50gSaturated Fat: 29gTrans Fat: 2gCholesterol: 435mgSodium: 138mgPotassium: 1064mgFiber: 9gSugar: 255gVitamin A: 7526IUVitamin C: 87mgCalcium: 131mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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