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− | [[Image:image.jpg|right|thumb|]] |
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+ | This fruity, stone-cold curd is made with real boysenberries, fruit juice, and egg yolks and is great with other fruits or desserts. End your dessert with a new, divine treat by serving cold and plain or with other desserts. |
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− | Makes about 1 pint. Boysenberry curd will keep up to 10 days in the refrigerator. |
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− | ==Ingredients== |
+ | == Ingredients == |
+ | * 3 cups [[boysenberries]] |
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− | * 3 cup Boysenberries |
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+ | * ¼ cup [[lemon juice]] '''or''' (1 cup lemonade, cold only) |
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− | * 1/4 cup Lemon Juice |
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+ | * ¼ cup [[granulated sugar|sugar]], brown or white only |
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− | * 1/4 cup Sugar |
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− | * 1 cup |
+ | * 1 cup [[unsalted butter]] |
− | * 3 |
+ | * 3 [[egg yolks]] |
− | ==Directions== |
+ | == Directions == |
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− | # If the berries are not sweet enough. |
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+ | # Place the strained [[boysenberries]] in a blender or food processor. |
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− | # |
+ | # Melt the [[butter]] in a saucepan until it is just bubbly. |
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− | # Melt the butter in a saucepan until it is just bubbly. |
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+ | # 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. |
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− | # Return the mixture to a saucepan. |
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+ | # Cool and refrigerate. Serve cold and plain or with other fruits or desserts. |
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− | # Add 3 or 4 tablespoons of the Boysenberry mixture to the egg yolks and blend well. |
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− | # Pour the egg yolk and Boysenberry mixture into the saucepan with the rest of the Boysenberry mixture. |
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− | # Cool and refrigerate. |
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[[Category:Jordanian Desserts]] |
[[Category:Jordanian Desserts]] |
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− | [[ |
+ | [[Category:Egg yolk Recipes]] |
+ | [[Category:Boysenberry Recipes]] |
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+ | [[Category:Lemon juice Recipes]] |
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+ | [[Category:Recipes that need photos]] |
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+ | [[Category:Middle Eastern Recipes]] |
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+ | [[Category:Middle Eastern Desserts]] |
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+ | [[Category:World Recipes]] |
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+ | [[Category:Fruit juice Recipes]] |
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+ | [[Category:Dessert Recipes]] |
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+ | [[Category:Fruitarian Recipes]] |
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+ | [[Category:Fruit Recipes]] |
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+ | [[Category:Brown sugar Recipes]] |
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+ | [[Category:White Sugar Recipes]] |
Revision as of 03:27, 16 August 2018
Description
This fruity, stone-cold curd is made with real boysenberries, fruit juice, and egg yolks and is great with other fruits or desserts. End your dessert with a new, divine treat by serving cold and plain or with other desserts.
Ingredients
- 3 cups boysenberries
- ¼ cup lemon juice or (1 cup lemonade, cold only)
- ¼ cup sugar, brown or white only
- 1 cup unsalted butter
- 3 egg yolks
Directions
- Purée the boysenberries, combine them with the lemon juice and sugar, if needed.
- Place in a 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 with 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. Serve cold and plain or with other fruits or desserts.