Apricot Curd RecipeOrigin: Britain Period: Traditional |
Ingredients:
225g caster sugar 
Apricot Curd Preparation:Method:Wash the apricots, place in a bowl, cover with water and allow to soak for at least 24 hours, until nicely plump. Transfer to a pan, add the water, bring to a boil and simmer for about 30 minutes, or until tender. Take off the heat and blend or luquidize to a smooth puree. Prepare a bain-marie (double boiler) and transfer the apricot puree to this. Add the sugar and butter along with the lemon juice and lemon zest and continue cooking over low heat until all the sugar has dissolved. Remove from the heat and blend with the eggs, which have been lightly beaten. Mix to combine thoroughly then return to the heat and continue cooking slowly in the double boiler until the curd mixture will just coat the back of a spoon. Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. |
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