Curd de abacaxi

Ingredientes

• 400 g pineapple flesh
• 200 g caster sugar
• 100 g salted butter
• 4 medium free range eggs
• 1 egg yolk

Modo de preparo

1. 1

   Place the pineapple flesh in a bowl and puree with a stick blender.

2. 2

   Put a sieve over a clean, heatproof bowl and tip the puree into it. Press with the back of a spoon so that the fine puree passes through but the fibrous parts remain in the sieve.

3. 3

   Stand the bowl of pineapple puree over a pan containing an couple of centimetres (1 inch) of simmering water.

4. 4

   Add the butter and sugar. Stir gently until everything has dissolved together.

5. 5

   Add the room temperature beaten eggs and whisk immediately so that it doesn't scramble.

6. 6

   Continue to heat over the pan, whisking regularly until it has thickened enough to leave a trail if you run your finger over the back of the spoon.

7. 7

   Transfer to a 500ml (17 oz) jar.

8. 8

   It will thicken as it cools and set in the fridge, where you can keep it for up to 2 weeks.