Recipes

Berry Curd

Ripe berries shine in this spreadable toast topper
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Photo: Tara Austen Weaver

One look through Tara Austen Weaver's new book Growing Berries and Fruit Trees in the Pacific Northwest is all it takes to leave you dreaming about calling it quits on wherever you live now and hightailing it to greener pastures. Raspberries, strawberries, blueberries or blackberries will all do the trick for this sweet, spreadable curd, which works on everything from waffles to yogurt. Stash it in the freezer (it'll stay for up to six months) for a bit of warm-weather bliss whenever you need it.

Berry Curd

Copyright 2018 by Tara Austen Weaver. All rights reserved. Excerpted from Growing Berries and Fruit Trees in the Pacific Northwest by permission of Sasquatch Books.

Yield: 2 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

12 ounces (about 3 cups) berries, fresh or frozen (do not thaw)

1 cup granulated sugar

¼ cup freshly squeezed lemon juice

¼ cup (½ stick) unsalted butter

¼ teaspoon fine sea salt

4 large eggs

Directions

1. If using strawberries, hull and coarsely chop the berries. Raspberries, blueberries, and blackberries can be used whole.

2. In a medium saucepan or pot over medium-high heat, combine the berries, sugar, lemon juice, butter, and salt. Cook, stirring regularly as the butter melts and the berries begin to break down. Do not boil. Cook until the fruit softens and falls apart, about 15 minutes, then remove from the heat.

3. Break the eggs into a mixing bowl and whisk until smooth. Slowly add a ½ cup of the berry mixture to the eggs, a little at a time, while stirring to incorporate.

4 Add the tempered egg and berry mixture to the pot, pouring slowly in a thin stream while whisking until the mixture is uniform. Return the pot to low heat, stir constantly as the curd thickens, about 15 minutes. Do not allow to simmer.

5. Taste and add more sugar, if desired.

6. Place a large mesh strainer over a mixing bowl. Pour half the berry mixture into the strainer and, using a rubber spatula or mixing spoon, press the solids into the mesh so the curd passes through and the seeds and skins are caught. When the first half is done, discard the solids and strain the second half of the mixture.

7. Refrigerate the curd for up to a week in an airtight container or freeze for up to 6 months.

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