Fruit Curd

Pictured is a fruit curd made from prickly pear which hits the shelves in Portugal during late summer to early winter. This version is a hot contender! Made with juicy oranges, curd can be enjoyed many ways, on toast, in a pudding or you can freeze it and swirl into our yoghurt popsicles recipe.

Serves: Makes 1 jar

Time: 1hr

Equipment

SMALL SAUCEPAN

RUBBER SPATULA

SIEVE

Ingredients

ORANGE CURD

50g sugar

1 egg

2 yolks

1 tsp lemon zest

1 tsp lemon juice

1tsp orange zest

140 ml orange juice from whole oranges

2 tbsp cold butter cubed

Steps

Add the orange juice to a small saucepan and simmer to reduce the liquid to ⅓. Cool down slightly.

In a bowl whisk together yolks/ sugar/ salt/ zests + lemon juice. Add this to the orange juice and cook on the lowest heat, stirring continually with a spatula until thickened. You need to keep a careful eye on the curd so that it is constantly moving on the base of the saucepan and not turning into scrambled eggs.

Remove saucepan from the heat and gradually stir in butter cubes until everything is emulsified and smooth. Pass the curd through a fine mesh sieve over a bowl, doing so by pressing and scraping with a spatula or metal spoon. You can skip this step if you don’t have a fine mesh.

Transfer the curd into a clean jar and cover the surface directly with a piece of plastic wrap to prevent air contact. Move to the fridge to set. If you wish to freeze then store in a small plastic tupperware.

 

STORAGE:

KEEP IN A SEALED CONTAINER IN THE FRIDGE – UP TO 5 DAYS

FREEZE – 6 MONTHS