Apricot Curd

Apricot Curd
Recipe type: Curd
Cuisine: French
  • 225g (8oz) Caster Sugar
  • 160g (6oz) Dried Apricots
  • 50g (2oz) Butter
  • 2 Eggs
  • 1 Lemon
  1. Wash the apricots, then cover them with water and leave to soak for 24 hours.
  2. Place the apricots in a jam pan, bring to the boil and simmer for about 30 minutes until the fruits are soft and tender.
  3. Mash well with a fork, or place in a food processor to create a puree.
  4. Place the puree in a bowl placed over a saucepan of boiling water.
  5. Grate the rind of the lemon.
  6. Extract the juice from the lemon.
  7. Put the sugar, butter, and the rind and juice from the lemon, into the pan and cook over a low heat until the sugar is dissolved.
  8. Beat the two eggs.
  9. Remove from the heat and blend in the beaten eggs.
  10. Return to the low heat and cook until the curd will stick to the back of a spoon.
  11. Pour into hot sterilized jars and seal well.

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