I have tested this recipe with many combinations of fruit. I can’t decide if mixed berry or strawberry-mango is my favorite. I eat this beautiful curd with yogurt for breakfast or with simply a spoon anytime I need a pick-me-up. For my sweetheart, I spread it into a shortbread crust for dessert.

4 cups frozen fruits (such as blackberries, blueberries, cherries, mangos, raspberries or strawberries) thawed

1 cup sugar

1/8 teaspoon salt

1 tablespoon and 1 teaspoon cornstarch

2 tablespoons fresh lemon juice

Advertisement

3 large eggs, slightly beaten

2 tablespoons butter

Combine fruit, ½ cup sugar and salt in a bowl. Use a potato masher to help break down the berries. Let sit 2 hours. Press berry mixture through a sieve over a medium bowl using the back of a spoon. You should have 1 ¼ to 1 ½ cups of puree.

Whisk together remaining ½ sugar and cornstarch in a medium, heavy saucepan. Add puree, lemon juice, and eggs. Bring to a boil over medium heat, whisking constantly. Reduce heat and simmer until thick, about 1 minute. Remove from heat; add butter, stirring gently until butter melts. Press curd through a sieve set over a small bowl using the back of a spoon.

Cool to room temperature and refrigerate for 6 hours before using. The curd will continue to thicken as it chills.


Only subscribers are eligible to post comments. Please subscribe or login first for digital access. Here’s why.

Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.

filed under: