September 30, 2016

Apple curd

As a finishing touch to my theme of September I have been making apple curd using this recipe. I decided to use the entire apple mash for this curd. This apple curd could the a great touch to these apple walnut scones.

Apple curd: - 6 glasses

  • 680 apple - cored, peeled and cut into boat shape
  • 150 ml water
  • 1 lemon - only the juice
  • 340 g sugar
  • 2 eggs - whipped together
  • 110 g butter
  1. Cook the apple, lemon juice and water, until the apples are soft.
  2. Blend the apple, lemon juice and water into a homogeneous mass.
  3. Prepare the storage glasses by adding boiling water to them.
  4. Add in the sugar, butter and egg mass to the apple mash.
  5. Continue to stir and heat up the apple curd to 80'C, so the eggs does not curdled.
  6. Pour the apple curd into the storage glasses.
  7. Store the apple curd cold.

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