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[[Image:image.jpg|right|thumb|]] |
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==Description== |
==Description== |
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| − | Makes about 1 pint. |
+ | Makes about 1 pint. [[boysenberry]] curd will keep up to 10 days in the refrigerator. |
==Ingredients== |
==Ingredients== |
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| − | * 3 cup |
+ | * 3 cup [[boysenberries]] |
| − | * 1/4 cup |
+ | * 1/4 cup [[lemon juice]] |
| − | * 1/4 cup Sugar |
+ | * 1/4 cup [[Sugar]] |
| − | * 1 cup |
+ | * 1 cup [[unsalted butter]] |
| − | * 3 x |
+ | * 3 x [[egg]] Yolks |
==Directions== |
==Directions== |
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| − | # If the |
+ | # If the [[Berries]] are not sweet enough. |
| − | # Puree the |
+ | # Puree the [[boysenberries]], combine them with the [[lemon juice]] and [[Sugar]], if needed. |
# Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve. |
# Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve. |
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| − | # Place the strained |
+ | # Place the strained [[boysenberries]] in a blender or food processor. |
| − | # Melt the butter in a saucepan until it is just bubbly. |
+ | # Melt the [[butter]] in a saucepan until it is just [[bubbly]]. |
| − | # With the machine running, slowly drizzle in the butter. |
+ | # With the machine running, slowly drizzle in the [[butter]]. |
# Return the mixture to a saucepan. |
# Return the mixture to a saucepan. |
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| − | # In a mixing bowl, beat the egg yolks. |
+ | # In a mixing bowl, beat the [[egg]] yolks. |
| − | # Add 3 or 4 tablespoons of the |
+ | # Add 3 or 4 tablespoons of the [[boysenberry]] mixture to the [[egg]] yolks and blend well. |
| − | # Pour the egg yolk and |
+ | # Pour the [[egg]] yolk and [[boysenberry]] mixture into the saucepan with the rest of the [[boysenberry]] mixture. |
# Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. |
# Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. |
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# Cool and refrigerate. |
# Cool and refrigerate. |
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[[Category:Jordanian Desserts]] |
[[Category:Jordanian Desserts]] |
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[[category:Boysenberry Recipes]] |
[[category:Boysenberry Recipes]] |
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| + | [[category:butter Recipes]] |
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| + | [[category:lemon juice Recipes]] |
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| + | [[category:Berries Recipes]] |
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| + | [[category:sparkling wine Recipes]] |
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| + | [[category:butter Recipes]] |
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| + | [[category:Sugar Recipes]] |
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| + | [[category:granulated sugar Recipes]] |
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| + | [[category:egg Recipes]] |
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Revision as of 16:12, 17 May 2006
Description
Makes about 1 pint. boysenberry curd will keep up to 10 days in the refrigerator.
Ingredients
- 3 cup boysenberries
- 1/4 cup lemon juice
- 1/4 cup Sugar
- 1 cup unsalted butter
- 3 x egg Yolks
Directions
- If the Berries are not sweet enough.
- Puree the boysenberries, combine them with the lemon juice and Sugar, if needed.
- Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve.
- Place the strained boysenberries in a blender or food processor.
- Melt the butter in a saucepan until it is just bubbly.
- With the machine running, slowly drizzle in the butter.
- Return the mixture to a saucepan.
- In a mixing bowl, beat the egg yolks.
- Add 3 or 4 tablespoons of the boysenberry mixture to the egg yolks and blend well.
- Pour the egg yolk and boysenberry mixture into the saucepan with the rest of the boysenberry mixture.
- Over very low heat, stir until the mixture thickens, about 10 or 15 minutes.
- Cool and refrigerate.