Friday, 25 April 2014

Pineapple Curd

Te veel pynappels?  Maak hierdie resep om dit te preserveer.  (Kan nie onthou waar ek die resep gekry het nie, maar dit klink na 'n treffer.)

Pineapple Curd

A good way to use up yolks. The curd is delicious with berries, on toast, in little pastry cases, etc.

75 g butter
100 g castor sugar
grated rind of one lemon
1 T (15 ml) lemon juice
1½ (375ml) cups grated fresh pineapple
2 t (10 ml) corn flour
2 T (30 ml) cold water
2 whole eggs (or 3 yolks)
1 egg yolk

Place the butter, castor sugar, grated lemon rind and pineapple in a saucepan and heat gently, while stirring - to just boiling point. Keep on one side and add the corn flour mixed with water. Beat the whole eggs and yolk together with a balloon whisk and gradually add the pineapple mixture.
Return everything to the saucepan and stir with the whisk over gentle heat until mixture is thickened and coats the back of a spoon.
Be careful! If the heat is too high the mixture will curdle.
Remove from the heat and pour into sterilised jars - turn upside down until cool and store in the fridge.

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