Pineapple Curd Recipes

Steps:

• Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
• Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes.
• Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.

Steps:

• Blend peach halves in a blender until smooth; transfer to a large bowl.
• Beat sugar, eggs, egg yolks, lemon juice, and rose water into peach puree until incorporated.
• Melt butter in the top of a double boiler over simmering water; stir peach mixture into melted butter, stirring constantly, until curd is thickened, 5 to 10 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack peach curd into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

Steps:

• Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.
• Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.
• Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
• Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

Steps:

• Directions:.
• To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside.
• Juice your pineapple!
• In a medium bowl, mix together the pineapple and cornstarch until well incorporated.
• Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar.
• Place this on the double boiler and whisk for 8-10 minutes. It'll get foamy but don't worry.
• Over the bowl that you have set aside with butter, strain the liquid into this bowl.
• Stir liquid and butter.
• Press saran wrap against the curd so skin doesn't form and refrigerate for an hour so curd can firm.