I picked up some of the last raspberries of the season last week and just because I knew they were headed out, I picked up an extra box for good measure. Then they sat in the fridge just waiting as I searched for the perfect recipe. I’m happy to say that just as I was about to put them in the freezer, I found one heck of a recipe to extend their lovely flavor at least a couple more weeks. Raspberry curd is one thing that I’ve never made, in fact, I’m not sure that I’ve made any curd before. Whatever the case, this recipe won me over… especially when paired with pancakes.
Curd is basically a mixture of a lot of egg yolks, butter, some sugar and the zest and juice from a citrus fruit, most commonly lemon. The recipe I was using called for lemon, but I thought lime would be an interesting partner for the raspberries, so lime it was. After a little time on the stove, the base of this curd was ready. To incorporate the raspberries, I gave them a whiz in the food processor and then strained the seeds through a sieve. What was left was a lovely magenta sauce that I folded into the cooled lime curd.
Now, you need something to pour the curd over so I whipped up a batch of silver dollar pancakes and topped them off with the raspberry curd. Oh sweet goodness. Aaron and I just sat in breakfast glory. This stuff will take your breakfast experience to a new level. The curd was smooth and friuty and sweet with a little bit of tart in there. Now my only problem is figuring out what else I’m going to put it on.
adapted from everyday food september 2009
if you’d like to use over pancakes try this recipe
1 cup sugar
1 tablespoon grated lime zest
1/4 cup lime juice
8 large egg yolks
1/4 teaspoon coarse salt
1 1/4 sticks butter (10 Tablespoons), cut into 1/2 inch pieces
1 cup fresh raspberries
In a medium saucepan, off heat, whisk together the sugar, zest and egg yolks; whisk in lime juice and salt.
Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted and mixture is thick enough to coat the back of a spoon. Small bubbles will form around the edges of the pan, about 5 minutes. Do not boil.
Remove from heat and continue to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
Meanwhile, purée 1 cup raspberries in a blender or food processor. Strain through a fine-mesh sieve into a bowl and discard solids.
Once curd has cooled, fold raspberry purée into it.
Store in refrigerator in an airtight container for up to 2 weeks.