Feijoa Curd
From kitchenaglow 17 years ago
- 15 minutes to make
- Serves 800
Native to Brazil, Uruguay, and northern Argentina, the feijoa was brought to New Zealand in the early 1900s. Since then many cultivars have been developed, the most recently acclaimed is the Wiki Tu, whose substantial fruit is almost the size of an average man's hand. Read more Depending on the cultivar, the feijoa's skin colour ranges from the tradition green in Islam to a very dark avocado-skin green, and which turns slightly lighter as it ripens. The skin's texture ranges from smooth to rough, and some are thicker than others. The flavour is intensely tropical, often described as the combination of guava (like feijoa, it is also from the Myrtle family), pineapple and strawberry. I prefer the tangy Poanaumu and Kakapo varieties, which were developed in New Zealand. See less
Ingredients
- 500g feijoas shopping list
- 2 eggs and 3 egg yolks shopping list
- 1/2 cup sugar shopping list
- 4oz/113g unsalted butter shopping list
How to make it
- Scoop out the flesh of the feijoas and blitz until smooth.
- Into a bowl and using a spatula, push the smooth feijoa flesh through a sieve. Remember to scrape the feijoa on the underside of the sieve into the bowl.
- In a separate bowl, beat together the eggs, yolks, and sugar.
- Over a low heat, melt the butter in a medium-sized saucepan. If you are increasing the quantity, you may want to use a wider pan in order to speed up the setting of the curd.
- Stir in the feijoa and the egg and sugar mixture.
- Whisk constantly over a low heat until it has come together and has thickened, almost like custard. This took me approximately 15 minutes. Do not forget to stop whisking as you do not want to cook the eggs.
- Pour the curd into a bowl and cover once cooled. It can then be refrigerated or used immediately.
People Who Like This Dish 2
- aucorto Sacramento, CA
- kitchenaglow Long Beach, CA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments