Feijoa Curd

Hi guys,

Today I am wanting to share a great recipe that uses feijoas.  In New Zealand it is currently the end of autumn and the beginning of winter, so feijoa season is coming to an end :(, (I am crying on the inside), I love feijoas, so I want to be able to hold onto them for as long as possible once the season is over.  Muffins and cakes do not last very long, unfortunately, even if I am able to get a few in the freezer, as they are mostly eaten within a few days of being cooked in my house.  So I have found a recipe that allows me to hold onto the taste of feijoas for that little bit longer, it is feijoa curd.

I found this recipe in Bite magazine, in the New Zealand Herald, on the 25th April (ANZAC Day).

Feijoa Curd

15 feijoas, scooped out (approx 250g)

1 Tbsp lemon juice

2 eggs

2 egg yolks

150g caster sugar

100g unsalted butter

1  Puree the feijoas and lemon juice and strain through a fine sieve to remove seeds.

2  Beat the eggs, yolks, and sugar together.  Heat in a heavy-based pan on a medium heat then slowly      

    which in the butter, a knob at a time.

3  Keep cooking gently, stirring constantly, for about 8 minutes until thickened.  Mix in the feijoa 

    puree and cook for a further 3 minutes.

4  Let cool slightly, then pour into a sterilised jar.  Store in the fridge.

If putting the curd into a cold sterilised jar, make sure the curd is cold, if putting in a hot jar, put the curd in while the jar is hot.

The curd will thicken a little bit more once cooled.  To get a thicker curd, I found it best to only stir the eggs, yolks and sugar mixture occasionally when heating it up, before putting the butter in, just enough to stop it from sticking and burning to the bottom of the pot.  Once the butter is melted in, don't stop stirring the mixture, it can stick and burn easily.  

I served this curd with hot, buttered scones with cream.  It could also be served on toast, crumpets or pikelets.  

Until next time, keep having fun.

Laura

xoxo