I always have a seasonal fruit curd stored in the fridge. My mother, who is hyperallergic to preservatives and food dyes in the store-bought stuff, loves them on her toast and even with Weetabix. So far I have tried orange, lemon, strawberry, peach and now cherry curd.
Ingredients (serves 7)
- 1 Box Fresh cherries, washed
- 1 tablespoon corn starch
- 4 tablespoons Sugar
- 1 Cup water
- 3 Lemon
- 100g unsalted butter
Method
- Put the cherries, water, sugar and lemon juice in a sauce pan and let it come to a boil.
- Reduce the flame to the minimum and let this simmer for around 20 minutes. After 20 minutes cover the saucepan and let it simmer for 5 minutes
- The water will have reduced and the mixture will be of syrup consistency. Take a fork and gently mash the cherries. Now add the butter and let it completely melt.
- Stir for a while till you dont see the butter on the surface. In the morning, remove the cling film and transfer into an airtight jar. This will stay well in the fridge for around three weeks.
- Dissolve a tablespoon of cornflour in water and add to this. Keep stirring till this thickens.
- Transfer into a glass bowl and let it cool to room temperature. Cover with cling film (make sure the film touches the surface of the curd otherwise a tough skin will form on the top) and let it rest in the fridge overnight.
- In the morning, remove the cling film and transfer into an airtight jar. This will stay well in the fridge for around three weeks.
Notes
When the summer gives you cherries, make a beautiful cherry curd. You can use it on toast, on cake rusk, fill tart shells with it, top a cheesecake, have it with pancakes or even with parathas. Basically anywhere you'd use jam, you can use a fresh fruit curd.
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