Kumquat Curd
This gently spiced kumquat curd is perfect for the end of citrus season or even during the holidays! I love the milder orange flavor kumquats provide and enjoy putting this curd on top of yogurt bowls, slices of my mom’s banana bread, in cupcakes and cakes, or even on top of ice cream. It is a savory sweet concoction that puts a fun spin on the small-sized fruit.
This recipe is inspired by 2pots2cook kumquat curd recipe linked here.
INGREDIENTS
1 cup kumquat puree (about 12-15 kumquats)
3/4 cup + 1 tbsp caster sugar
2 eggs + 1 egg yolk
1 sprig rosemary
1 tsp ground ginger
1 tsp kosher salt
2 1/2 tbsp unsalted butter, cut into small cubes
Instructions
Wash kumquats and slice in half. Remove the seeds. Add the kumquats to a food processor and blend until you have small pieces.
On medium heat, in a heavy bottomed pot, mix together the kumquat puree from food processor, sugar, eggs, yolk, ginger, rosemary sprig, and salt.
Bring the mixture to a boil and then simmer for 15 minutes, stirring constantly.
Remove the pot from the heat and add the butter to the mixture. Whisk until you achieve a consistent texture and fill a container with the curd. Fill cupcakes, use in cakes, or top yogurt, breads and/or pastries with this beautiful curd and serve immediately. For storing, transfer curd to a bowl and gently press a piece of plastic wrap onto the surface of the curd to avoid having a “skin” form on the top while it is cooling. Enjoy!
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