I had some leftover ANGELCOTS and a few native apricots along with some raspberries and didn’t want to fuss making jam or chutney. So I produced a pile of pots and pans making fruit curd…so incredibly yummy!
I washed and sorted the fruits and pitted the stone fruits. Then I dumped them into my enameled le Creuset and put it on low heat.
I cooked the fruit down until very soft and pulpy.
Then into the trusty food mill. It reduces everything down and separates the skin. Like a manual juice press…
I was left with this, still has some seeds in it.
So I put it through another fine sieve and put it back in the pot and added a 1/2 cup sugar. Stirred till thick and glossy.
Meanwhile back on the stove I had whisked 2 egg yolks and one whole egg together in a bowl and tempered them with about 2 tablespoons of the hot fruit drizzled in a little at a time.
I put the eggs into my copper saucepan and whisked in the remainder if the fruit.
Finally, I whisked in 4 tablespoons of butter and a 1/2 teaspoon of vanilla paste.
I let it cook until thick. If it coats the back of a spoon and you can leave a track in it with your finger, you know it’s done!
I just had to lick the spoon. The curd is sweet and silky and I’m saving this for our seaside cottage rental next week! Can’t wait to try it on a scone!