A delicious fruit curd made from fresh apricots, delicious on toast or used in baking such as filling tarts or cakes
Servings 8 servings
- 8 apricots fresh not dried, approx 320 g
- 1 tbsp fresh lemon juice
- 100 g caster sugar
- 50 g unsalted butter cubed
- 2 eggs medium
Assemble your ingredients. Take 8 fresh apricots (320 g), wash them, halve them and remove the stone, then cut into quarters.
Place them in a microwave-proof bowl with 1 tbsp lemon juice and a splash of water. Microwave on high for 4 minutes.
The apricots should be soft with a lot of juice.Push the apricot puree through a sieve into a jug, catching the juice. You will yield approximately 250 ml apricot juice. Allow to cool.
Add sugar, butter and eggs to the apricot juice in the microwave proof bowl.
Microwave on high for 1 minute, then stir well. Repeat four times (so total 5 minutes on high), stirring after each minute. Look out for the curd turning thick and glossy.
Strain the curd through a sieve to remove any lumps. The yield is approximately 330 g apricot curd.
Store in the fridge until set. Transfer to a sterilised jar and keep in the fridge.
Calories: 126kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 17mg | Potassium: 106mg | Fiber: 1g | Sugar: 16g | Vitamin A: 890IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg