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APPLE CURD

APPLE CURD

Ek vind toe ‘n appel “curd” resep op die internet, verdeel die bestanddele in 4 ingeval ek nie daarvan hou nie – nou’s ek so spyt, want dis heerlik !
Makes: 4 jars apple curd

  • 400 g Bramley apples, peeled and cored
  • zest and juice of 2 lemons
  • 225 g unsalted butter, chopped
  • 375g unrefined sugar
  • 4 eggs, whisked

In a pan, cook the apples until they are soft and then mash them to a fine paste.
Add the zest and juice of the lemons and mix well.
Remove from the heat and add the butter. Once melted add the sugar.
Once sugar has dissolved, whisk in the eggs.
Whisk continuously for about 30 minutes on a low heat.
When you feel the curd thickening, test for its setting point by placing a small amount on a chilled plate.
Transfer to sterilised jars and seal.
Note:
Should keep up to 3 months in the fridge.

Photo – Wilna Dorfling

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