Pineapple Curd Food
PINEAPPLE CURD
Pineapple curd is a delicious alternative to lemon curd. Use it as a cake filling, tart topping, or fold in some whipped cream to make a fruit dip!
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h15m
Yield 11
Number Of Ingredients 7
Steps:
- Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
- Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes.
- Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 6.1 g, Cholesterol 42.8 mg, Fat 2.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 16.1 mg, Sugar 4.5 g
MANGO CURD
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk the mango pulp, sugar, lemon juice, cornstarch and salt in a medium saucepan. Whisk in the egg yolks.
- Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 5 to 7 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
- Choose your fruit and mix up the ultimate spread.
PINEAPPLE FILLING
Pineapple filling used for cakes and desserts.
Provided by Traci Poole
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.
Nutrition Facts : Calories 53.5 calories, Carbohydrate 10.6 g, Cholesterol 13.5 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 28 mg, Sugar 8.5 g
PINEAPPLE CURD
Try this tangy tropical curd over pound cake and topped with toasted coconut and chopped macadamia nuts.
Provided by Bowie Girl
Categories Dessert
Time 6h10m
Yield 2 1/2 Cups
Number Of Ingredients 7
Steps:
- Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.
- Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.
- Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
- Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).
Nutrition Facts : Calories 392.6, Fat 15.3, SaturatedFat 7.7, Cholesterol 278.2, Sodium 268.1, Carbohydrate 57.3, Fiber 0.3, Sugar 50.7, Protein 8.1
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- Separate your eggs and save your whites for another recipe. Add pineapple juice, lemon juice, and egg yolks to your saucepan and whisk well, ensuring that the egg yolks are thoroughly incorporated. Turn the stove to medium heat.
- In a small bowl, stir together the cold water and cornstarch with a fork, then add that to the sauce. Whisk constantly to ensure nothing burns and that the sauce remains a uniform viscosity.
- Once the mixture boils, remove from the heat while continuing to whisk. Whisk for another several minutes until the mixture thickens to the point of leaving trails in the curd as you whisk.
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- 1. In a medium saucepan, whisk together the pineapple puree, sugar, egg yolks, cornstarch, and pinch of salt.
- Turn heat on to medium and whisk constantly until the mixture thickens (this happens just as it's about to come to a boil, which on my stove took about 5 minutes).
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- Simmer the pineapple juice in a medium saucepan over med-high heat until it reduced to just ¼ cup. The colour will deepen and it will be thick and syrupy. Pour it into a measuring jug so you know you only have ¼ cup.
- Add the sugar and lemon juice and whisk together. Add eggs and egg yolks and immediately whisk well to combine.
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- Whip the cream with a hand mixer. When it starts to thicken, add sugar and vanilla. Continue to beat until firm being careful not to over-beat.
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- In a medium to large size mixing bowl, or the bowl of your stand mixer, whisk together the eggs, egg yolks, sugar, canned pineapple juice (or canned crushed pineapple puree) and cornstarch. Whisk until the cornstarch is completely dissolved and the ingredients are thoroughly combined.
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- Remove the saucepan from heat and stir in the butter, in two 2 tablespoon portions of the butter. Add the first immediately and stir until it is melted, then add the second portion of butter and stir again until well combined and creamy.
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- Make tart crust (during some of the waiting steps of the crust, you can make the pineapple-lemon curd to save time)
- Place the berries in a large bowl and add enough sugar to get a light coat on all of them. Toss gently until all the berries are shiny (the sugar coating adds a nice sheen to the berries as well as a bit of sweetness to contrast the tangy flavor of the curd)
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- Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
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