Fresh Pineapple Curd
Ingredients
- 1c fresh pineapple puree, strained*
- 1/3c sugar
- 3 egg yolks
- 2T cornstarch
- small pinch of salt
- 2T butter
Instructions
- In a medium saucepan, whisk together the pineapple puree, sugar, egg yolks, cornstarch, and pinch of salt. Turn heat on to medium and whisk constantly until the mixture thickens (this happens just as it's about to come to a boil, which on my stove took about 5 minutes). Remove from heat and whisk in the butter until melted. Store in a glass jar, sealed, for up to one week.
Notes
*To make fresh pineapple puree I put about half of a fresh pineapple into my blender and whirled on high until smooth. Then I strained the puree into a bowl through a wire sieve. This produced 1 cup of strained puree.
Pineapple curd is remarkably similar to lemon curd in both color and texture and is easily mistaken for it.
Serve on scones or biscuits or make my Pineapple Curd Bars.
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