Pineapple Curd
Recipe: #17684
March 04, 2015
"Really good. Cooling time not included in total time. Great over spice cake or even to coat hot corn dogs and rolled in toasted coconut for Hawaiian Corn Dogs."
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (35.3 g)
- Calories 63.3
- Total Fat - 5.3 g
- Saturated Fat - 2.2 g
- Cholesterol - 68.6 mg
- Sodium - 74.4 mg
- Total Carbohydrate - 1.9 g
- Dietary Fiber - 0.2 g
- Sugars - 1.4 g
- Protein - 2.2 g
- Calcium - 10.8 mg
- Iron - 0.3 mg
- Vitamin C - 1.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine first 3 ingredients in a medium, heavy saucepan, stirring with a wire whisk.
Step 2
Stir in juices and eggs, bring to a boil over medium heat, stirring constantly with a wire whisk.
Step 3
Reduce heat, and simmer 1 minute or until thick, whisking constantly. Remove from heat, add butter, stirring gently until butter melts.
Step 4
Spoon mixture into a medium bowl, let cool. Cover and chill in refrigerator at least 6 hours or overnight (the mixture will thicken as it cools).
Tips & Variations
No special items needed.
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