Changes: Boysenberry Curd

Revision as of 03:05, 27 February 2020

Description

Fresh boysenberries and lemon juice form the basis for this take on a traditional curd.

Ingredients

3 cups boysenberries
¼ cup lemon juice
¼ cup sugar to taste
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.

Notes

Makes about 1 pint
May be stored in the refrigerator for 10 days as needed.

@@ Line 1: / Line 1: @@
 ==Description==
+Fresh boysenberries and lemon juice form the basis for this take on a traditional curd.
-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 [[lemon juice]]
-* ¼ cup [[granulated sugar|sugar]], brown or white only
+* ¼ cup [[granulated sugar|sugar]] to taste
 * 1 cup [[unsalted butter]]
 * 3 [[egg yolks]]
 ==Directions==
-# Purée the [[boysenberries]], combine them with the [[lemon juice]] and sugar, if needed.
+# 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.
+# 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 with the [[butter]]. Return the mixture to a saucepan.
+# With the machine running, slowly drizzle with the butter. Return the mixture to a saucepan.
-# In a mixing bowl, beat the [[egg]] yolks.
+# 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.
+# 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.
+==Notes==
+* Makes about 1 pint
+* May be stored in the refrigerator for 10 days as needed.
+[[Category:Dessert Recipes]]
 [[Category:Jordanian Desserts]]
-[[Category:Egg yolk Recipes]]
 [[Category:Boysenberry Recipes]]
 [[Category:Lemon juice Recipes]]
+[[Category:Egg yolk Recipes]]
 [[Category:Recipes that need photos]]
-[[Category:Middle Eastern Recipes]]
+[[Category:Pudding Recipes]]
-[[Category:Middle Eastern Desserts]]
-[[Category:Asian Recipes]]
-[[Category:World Recipes]]
-[[Category:Fruit juice Recipes]]
-[[Category:Dessert Recipes]]
-[[Category:Fruitarian Recipes]]
-[[Category:Fruit Recipes]]
-[[Category:Brown sugar Recipes]]
-[[Category:White Sugar Recipes]]