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Fresh Plum Curd to Brighten Up Winter Breakfasts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 58 reviews
  • Author: Elina
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 - 5 servings 1x
  • Category: Sauce/Spread
  • Method: Stovetop
  • Cuisine: Western

Description

This Fresh Plum Curd is a tangy, sweet, thick, and luscious spread made from fresh plums, butter, eggs, and sugar. Perfect for adding a vibrant fruity flavor to toast, desserts, or as a filling for pastries.

Ingredients

Scale

For the Plum Curd

  • 12 fresh plums
  • 1/2 cup (125 grams) unsalted butter, softened
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup white sugar
  • Pinch of salt
  • 1/4 cup plum juice

Instructions

  1. Prepare and simmer plums: Place the fresh plums in a medium to large pot and cover completely with water. Bring the water to a boil, then reduce to a simmer for 5 to 10 minutes until the plum skins crack and start to float off.
  2. Cool plums and simmer juice: Remove the plums from the boiling liquid and continue simmering the leftover plum juice while the plums cool for 10 to 15 minutes.
  3. Remove skins and pits: Once the plums are cool enough to handle, peel off the skins and remove the pits. Place the plum flesh in a blender.
  4. Blend plum flesh: Blend the plums until smooth. If you spot any blended pits, strain the puree through a sieve to remove them for a smooth consistency.
  5. Add remaining ingredients and blend: Add softened butter, eggs, egg yolks, sugar, salt, and plum juice to the blended plum puree. Blend again for about 30 seconds until fully combined.
  6. Cook plum curd: Pour the mixture into a medium-sized pot and heat over low to medium heat. Whisk constantly and reduce heat to low just before the mixture reaches a boil.
  7. Thicken the curd: Continue whisking for approximately 10 minutes until the curd thickens and you see visible drag lines from the whisk in the mixture.
  8. Cool and store: Transfer the cooked plum curd into a bowl. Cover the surface with cling wrap pressed directly against the curd to prevent a skin from forming. Refrigerate to cool. Store in an airtight container in the fridge for 3 to 5 days.

Notes

  • Ensure constant whisking during cooking to avoid curdling and achieve a smooth texture.
  • Use ripe fresh plums for the best flavor and color.
  • This curd stores well refrigerated and can be used for spreading, as a filling, or mixed into yogurt or desserts.
  • If pips are accidentally blended, straining is essential for smoothness.
  • Cling wrap prevents a skin from forming on the curd during cooling.

Find it online: https://recipes.mbeams.com/fresh-plum-curd-to-brighten-up-winter-breakfasts/