Ten Fruit Curds

At the risk of sounding like a recluse, yesterday was the first time I knowingly indulged in fruit curd.  I bought a jar of lemon curd and drove immediately home to determine what exactly lemon curd was and what I could use it for.  And, after tasting a sample of it, I know I want to use it often.

There's lots of terminology out there created by chefs and culinary geniuses that I need to get familiar with.  Curd.  Compote.  Salsa.  Relish.  Chutney.  Jam.  Jelly.  Marmalade.  Preserve.

And yes, I have researched them all and understand the subtle differences.  But never have I ever attempted to make any of things prior to this year.  Part of the reason I started doing what I refer to as the "Ten Series" was because I wanted to show you how little effort it takes to put a gourmet spin on food.  I mean, doesn't everything sound a little classier when it's served with apple compote?  Or mango salsa?

So, I did the grunt work for you because I'm such a sweet friend.  All you have to do is read along and make them yourself.  Trust me, neither you nor your friends/family/party guests will be disappointed.

One really important note to make here is that the "juice" of each fruit listed needs to either come directly from the fruit or in a non-sweetened form.  Curds are supposed to be tart and combining sweetened juice with the sugar will make your curds way too sweet.


Ten Fruit Curds

Base:
3 eggs
1 pinch salt
1/2 stick butter


Raspberry Curd
1/2 cup pureed raspberries (could use Blackberries here also)
1/2 cup sugar
2 tbsp lemon juice

Meyer Lemon Curd
1/2 cup lemon juice of Meyer lemons
3/4 cup sugar
2 tsp lemon zest

Orange Curd
1/2 cup orange juice
1/2 cup sugar
2 tsp orange zest

Key Lime Curd
1/2 cup lime juice of Key limes
3/4 cup sugar
2 tsp lime zest

Pineapple Curd
1/2 cup pineapple juice
1/2 cup sugar
2 tbsp lemon juice

Passion Fruit Curd
1/2 cup passion fruit juice
1/2 cup sugar
2 tbsp lemon juice

Mango Curd
1/2 cup pureed mangoes
1/3 cup sugar
2 tbsp lemon juice

Cranberry Curd
1/2 cup cranberry juice
1/3 cup sugar
2 tbsp orange juice

Blueberry Curd
1/2 cup blueberry juice
1/2 cup sugar
2 tbsp lemon juice

Sour Cherry Curd
1/2 cup sour cherry juice
3/4 cup sugar
2 tbsp lemon juice


Combine juice, eggs and sugar in a large glass bowl.  Place the bowl over a pot of water (but not touching the water), and bring the water to a simmer.  While the water is heating, whisk the mixture constantly.  This is the most tedious part because it can take up to ten minutes to reach the desired consistency.

The curd should become thick and creamy.  If you're using a candy thermometer, the temperature of the curd should be at 160F.  When it does, take the curd off of the stove.  Stir in the butter and any zests used in the recipe.  Continue stirring until the curd is creamy.

Let it cool.  Use it or store it in the refrigerator or freezer.



Listening to:   Foo Fighters - The Pretender