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Apple Curd

Delicious on toast, or muffins, or ice cream, or ... experiment !

In response to very nearly one request, here's my recipe for Apple Curd, tho' I expect it will work with pears as well.  Not a great subject for photography/

 Ingredients
(Prepare 5 small jars, 227g / ½ lb)
• Cooking apples: 1kg / 2 lb
• Sugar white: 450g / 1 lb
• Ground cinnamon: level teaspoon or more depending on taste
• Eggs: 2 Large
• Butter unsalted: 75g / 3 oz

Method
1. Prepare fruit by washing in hot water, peel, core, then thinly slice.
2. Cook the apples slowly until tender, with 150ml / ¼ pints of water to prevent burning the pan.
3. Add sugar to pan, then cinnamon, followed by egg mixture and butter.
4. Cook slowly over a very low heat. Do not allow to boil!
5. Stir until the mixture thickens.
6. Pot it up, let it cool a little, then cover with cling film.

Note : This will keep for 10 days or so, if kept in the fridge.

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Location: Chellaston, Derby, UK

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