Apricot Curd made from apricot syrup


 My friend Scott of The Dalles, brought me two bushels of apricots last summer.  The apricot orchards grow in semi-arid climate of The Dalles. The  fruit fresh off the trees have intense flavor. 

I made fruit leather, a lot of fruit leather, and will remember to make twice as much as Clementine inhales the stuff.

I made apricot jam - see the following link for Alice Water's recipe, which is my all-time favorite.  


Apricot Jam Recipe









And I made four jars apricot syrup.  I thought about baking a cake then soaking apricot syrup into the layers - imagining a decadently moist crumb as the result.  But one family member has gluten intolerance, so I've been aiming for gluten-free desserts.  

For Easter I baked a hazelnut Dacquoise, Mary Berry's recipe, a gluten-free nut meringue.  Then inspiration struck!  Apricot curd made from syrup for the filling.  I tinkered around with a traditional curd recipe and came up with the following:

1 1/2 cups apricot syrup
4 oz unsalted butter
4 yolks
1 whole egg, that was a whoops - but it works
2 TBL lemon juice

Put a heatproof bowl over a pan of simmering water and melt the butter.  Beat the eggs lightly and stir into the bowl with the apricot syrup and the lemon juice.  

Cook the mixture, stirring frequently, until the curd thickens, (160 degrees,) about 25 - 30 minutes.  Remove from heat.  Let cool before use.


This was served before I shot a decent photo.  Ooey, gooey, delicious.


 
 


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