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apricot and almond curd by larderlove

Apricot and Almond Curd

Karon Grieve
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course preserves
Cuisine British
Calories 1530 kcal


  • 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


  • 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.


calories shown are for full amount of apricot and almond curd


Calories: 1530kcalCarbohydrates: 269gProtein: 17gFat: 50gSaturated Fat: 29gTrans Fat: 2gCholesterol: 435mgSodium: 138mgPotassium: 1064mgFiber: 9gSugar: 255gVitamin A: 7526IUVitamin C: 87mgCalcium: 131mgIron: 3mg
Keyword almonds, apricots, fruit curds
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