Roasted apricot and cinnamon curd

Roasted apricot and cinnamon curd

By
From
The Produce Companion
Makes
625 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
500g apricots, halved and stoned
230g caster sugar
1 teaspoon ground cinnamon
60ml water
3 eggs
1 egg yolk, lightly beaten
150g chilled unsalted butter, diced

Method

  1. Preheat the oven to 180°C/160°C fan-forced and line a tray with baking paper. Spread the apricots across the tray skin-side down and bake for 30–40 minutes, until soft and golden. Set aside to cool.
  2. If desired you can peel the apricots – the skins should be quite loose after roasting. Place the apricots in a blender and blend until smooth, then transfer the purée to a saucepan. Add the sugar, cinnamon and water and place over low heat, stirring until the sugar dissolves. Once dissolved, remove from the heat.
  3. Whisk in the beaten eggs and butter until the butter is melted and the mixture is well combined. Return to low heat and cook for about 10 minutes, whisking constantly, until the mixture forms a thick curd. Make sure you remove the curd from the heat before it separates. If you are worried about it separating, you can occasionally remove the pan from the heat while continuing to whisk.
  4. Ladle the curd into warm sterilised jars and seal immediately. Store in the refrigerator for up to 3 weeks.

Cook’s note

  • Fruit curds are smooth, intensely flavoured spreads that can be served on toast, scones or pikelets. They can also fill tarts or be swirled though cake or muffin batters or ice-cream.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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