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Apple Curd

1 kg (2 lbs) Cooking Apples
Grated Zest and Juice of 1 Lemon
1 Stick Cinnamon
2 Tablespoons Water
2 Egg Yolks
60g (2 oz.) Unsalted Butter
150g (5 oz.) Caster Sugar

Peel Core and roughly chop the Cookers.
Put them in a pot with the water and the lemon and the cinnamon
and cook them on a gentle heat until very soft.
Watch them carefully as there will be very little liquid and they could stick.

Take these off the heat, remove the cinnamon, and push through a sieve.

Put them back in the pot with the butter, sugar and the two beaten egg yolks.

Put these on a gentle heat and heat while stirring constantly until it thickens and little bubbles appear at the edges.
Do not let it boil or it will curdle.
Take it from the heat and put into jars or plastic boxes.
Will last for a couple of weeks in a fridge or can be frozen.

Delicious on toast or in cakes or with ice cream.

October 6, 2008 03:52 PM | 0 Comments
  Martin Dwyer
Consultant Chef