Spiced Apple Curd

Spiced Apple Curd

Spiced Apple Curd

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Simple, versatile and delicious. Don’t horde it for your toast, this curd is the basis for custards, flans, cakes, muffins and fruit dips .. pretty much anywhere you’d use butter and eggs. (A favourite “instant” treat in Casa de Chaos is fresh strawberries dunked in the stuff). Treat it like butter, make it in small batches and keep it in the fridge because it goes off quickly. Not that it lasts long enough to go off in this place ..  do you have any idea how many times I have caught Beloved standing at the fridge door and eating it from the jar?

Ontopple

Dad used to make this to accompany sautéed liver. Even though I can no longer get liver fresh enough to eat (i.e. still warm), I make this “instant” sauce to go with hamsteak, BBQ lamb chops or steak, baked turkey, kangaroo or venison.  It works with cheese or pumpkin scones, with herbed damper .. I even eat it on toast 🙂

makes 1½ – 2 cups

  • 2 large tomatoes; coarsely chopped
  • 1 medium onion; peeled and sliced
  • 1 large cooking apple; peeled, cored and sliced
  • 1 teaspoon butter
  • salt and pepper to taste
1. Melt the butter in a saucepan over medium heat. Add the onion and cook until it is translucent.
2. Add the rest of the ingredients, stir well and cover.
3. Turn the heat down to low and simmer, for 15 minutes or until the apple is cooked through. You will need to stir it every couple of minutes to make sure it doesn’t stick to the pan.
4. Serve either hot or cold.