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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