Feijoa "Pineapple Guava" Curd
Makes about 2-1/2 cups
Ingredients
- 6 ripe feijoas about the size of an extra-large egg
- 2 tablespoons lemon juice freshly squeezed
- 3/4 cup granulated sugar
- 6 large egg yolks
- 8 tablespoons unsalted butter cut into 8 pieces
Instructions
- Run a microplane kitchen tool across the skins of well-washed and dried feijoas to obtain 2 tablespoons of zest. Combine the zest and lemon juice in a shallow bowl.
- Cut the (now zested) fruit in half lengthwise and scoop out the pulp and soft flesh to obtain 1/2 cup then add to the lemon juice-zest mixture.
- Use the tines of a fork to mash the fruit with the lemon juice-zest mixture until the consistency of mashed bananas. Work quickly to minimize the fruit oxidizing/turning brown. The lemon juice will help delay the oxidation. The smoother this texture becomes, the smoother the resulting unstrained curd.
- Whisk together the lemon juice, zest, pulp, sugar and egg yolks in a 2-quart heavy saucepan. Stir in the butter and cook over medium-low heat, whisking constantly, until the curd is thick enough to hold marks of the whisk when stirred; and the mixture just barely begins to bubble. This should take about 5 - 8 minutes.
- Strain through a medium-meshed strainer if desired. Transfer the feijoa curd to a clean bowl. Place a sheet of plastic wrap directly on the surface of the curd and refrigerate until cold, about 1 hour.
- The curd can be stored in the refrigerator up to one week.