Tart and sweet pineapple curd
Pineapple curd is an easy way to add extra sweetness and flavour to crumpets or make a delicious filling for your favourite cake recipe!
- 5 mins preparation
- 15 mins cooking
- Makes 1 cup
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Ingredients
- 1/2 Dole Tropical Gold pineapple, peeled and chopped – around 2 cups
- 1/3 cup sugar
- 3 egg yolks
- 2 tablespoon cornflour
- 30 gram butter
- crumpets, toast or scones to serve
Method
- 1Pineapple curd can be used in the same way as other fruit curds as a spread or a delicious filling in cakes.
- 2Melt the butter in a small saucepan and remove from the heat. Pour in pineapple puree then stir in sugar. Heat until sugar is dissolved.
- 3In a small bowl whisk together the egg yolks and cornflour then whisk into the pineapple mixture.
- 4Heat gently, whisking continuously until thickened, do not boil. Serve warm or cold as a spread or topping.
Notes
Pineapple curd can be used in the same way as other fruit curds as a spread or delicious filling in cakes.
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