If you’re craving something uniquely vibrant and bursting with seasonal charm, this Fresh Plum Curd (Tangy Winter Spread for Toast + Yogurt) is an absolute must-try. Imagine luscious plums transformed into a silky, tangy, and just-sweet-enough spread that hugs your toast or swirl beautifully into creamy yogurt. With its gorgeous deep color and a flavor that offers the perfect balance of sweet and tart, this curd is the cozy companion your winter mornings didn’t know they needed. Plus, it’s surprisingly simple to make at home, lending your pantry a delightful homemade touch that feels truly special.
Ingredients You’ll Need
Gathering the right ingredients is where the magic starts—and here, simplicity reigns. Each component plays a key role in creating that silky texture and the bright, fresh flavor profile that makes this plum curd irresistible.
- 12 fresh plums: The star of the show, their natural tartness and sweetness create the vibrant base.
- 1/2 cup (125 grams) unsalted butter, softened: Adds richness and a creamy mouthfeel that rounds out the curd.
- 2 eggs: Essential for thickening and creating that custard-like consistency.
- 2 egg yolks: Extra yolks enrich the texture and deepen the flavor.
- 1/4 cup white sugar: Balances the tartness of the plums with a gentle sweetness.
- Pinch of salt: Enhances all the flavors without thefting the fruit’s brightness.
- 1/4 cup plum juice: Concentrated essence from the plums for a pure, fresh fruit punch.
How to Make Fresh Plum Curd (Tangy Winter Spread for Toast + Yogurt)
Step 1: Prepare and Cook the Plums
Start by placing your fresh plums into a pot and covering them completely with water. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes. You’ll know they’re ready when their skins start cracking and slipping off. This process softens the fruit and makes it easier to separate the juice and flesh.
Step 2: Cool and Separate the Flesh
Remove the plums from the pot, reserving the simmering liquid to continue cooking down gently. Allow the plums to cool for 10-15 minutes—this makes handling easier. Once cooled, peel off the remaining skins and carefully remove the pits.
Step 3: Blend the Plum Flesh
Place the plum flesh into a blender and blend until smooth. If you suspect any pits have blended in, pass the puree through a sieve for a silky finish. Add the softened butter, eggs, yolks, sugar, salt, and plum juice, then blend again for about 30 seconds until fully combined.
Step 4: Cook the Curd Slowly
Pour the plum mixture into a medium pot and warm it over low to medium heat. Whisk continuously to prevent the eggs from scrambling. Just before it reaches a boil, reduce the heat to low. Keep whisking for about 10 minutes or until the curd thickens enough that the whisk leaves clear drag lines. This stage creates the luscious texture that defines perfect curd.
Step 5: Cool and Store
Transfer the hot plum curd to a bowl, pressing a sheet of cling wrap directly onto the surface to prevent a skin from forming. Once cooled, store it in an airtight container in the fridge for up to 3 to 5 days, ready to brighten your breakfast routines.
How to Serve Fresh Plum Curd (Tangy Winter Spread for Toast + Yogurt)
Garnishes
Fresh plum curd delights even more when dressed up with simple garnishes. Think a light sprinkle of toasted nuts like almonds or pistachios for crunch or a few fresh mint leaves to complement the bright plum flavor. A little zest of lemon or orange peel can also add a zingy contrast that wakes up each bite.
Side Dishes
Pair this vibrant spread with rustic sourdough toast, flaky croissants, or crisp crackers for a perfect snack or breakfast. It also pairs wonderfully with creamy Greek yogurt for a nourishing start to your day or even dolloped atop pancakes for a fruity twist.
Creative Ways to Present
Don’t just stop at the basics. Use your Fresh Plum Curd (Tangy Winter Spread for Toast + Yogurt) as a luscious filling in pastries and tarts, swirl it into oatmeal for a burst of flavor, or even dollop it over vanilla ice cream for an elegant dessert. The slight tartness adds balance and sophistication wherever it goes.
Make Ahead and Storage
Storing Leftovers
Once made, store your plum curd in a clean airtight container in the refrigerator. It holds beautifully for 3 to 5 days, maintaining its luscious texture and bright flavor, perfect for enjoying over multiple breakfasts or indulgent snacks.
Freezing
If you want to keep your Fresh Plum Curd (Tangy Winter Spread for Toast + Yogurt) longer, it freezes well. Just transfer it to a freezer-safe container, leaving a bit of room for expansion. Defrost overnight in the fridge before using—it might separate slightly but whisking it gently will bring it back to its smooth glory.
Reheating
When you’re ready to use refrigerated or thawed plum curd, warm it gently over low heat while stirring constantly. Avoid high heat to prevent curdling. This will revive the curd to a silky, spreadable consistency perfect for your favorite breakfast or snack.
FAQs
Can I use frozen plums for this recipe?
Absolutely! Just thaw them completely before cooking. Frozen plums work well and will still give you that wonderful fresh plum flavor in the curd.
Is Fresh Plum Curd safe to store at room temperature?
No, because it contains eggs and butter, it should always be refrigerated to prevent spoilage and maintain its rich texture and flavor.
Can this curd be made without butter?
Butter is key for the creamy texture and richness, but you could try substituting a plant-based margarine if necessary, though the taste and texture will vary slightly.
How long does the cooking process take?
From boiling the plums to thickening the curd, expect about 35 to 40 minutes total. Patience during the cooking stage ensures that perfect custardy finish.
Can I double the recipe?
Yes, doubling works fine just be sure to use a larger pot to whisk the curd without it spilling and cook on a lower heat to maintain control over thickening.
Final Thoughts
Fresh Plum Curd (Tangy Winter Spread for Toast + Yogurt) transforms humble plums into a truly delightful treat that brightens any breakfast or snack time. Its perfect balance of tangy and sweet, smooth yet rich texture, and vibrant color make it a standout in any kitchen. Give this recipe a try and watch how it turns your simple toast or yogurt into a little moment of winter magic!
PrintFresh Plum Curd (Tangy Winter Spread for Toast + Yogurt)
This Fresh Plum Curd is a luscious, tangy, and sweet spread made from ripe plums, eggs, butter, and sugar. Perfect for adding a fruity twist to your breakfast toast, desserts, or pastries, it combines the natural sweetness and tartness of plums with a smooth, creamy texture.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 – 5 servings 1x
- Category: Spread
- Method: Stovetop
- Cuisine: Western
Ingredients
Plums and Juice
- 12 fresh plums
- 1/4 cup plum juice
Other Ingredients
- 1/2 cup (125 grams) unsalted butter, softened
- 2 eggs
- 2 egg yolks
- 1/4 cup white sugar
- Pinch of salt
Instructions
- Boil Plums: Place the fresh plums in a medium to large pot and cover them completely with water. Bring the water to a boil, then reduce the heat and let the plums simmer for 5 to 10 minutes until the skins start to crack and peel away.
- Simmer Plum Liquid: Remove the plums from the boiling water and continue to simmer the leftover liquid to concentrate the flavor while the plums cool for 10 to 15 minutes.
- Prepare Plum Flesh: Once cooled, peel the skins off the plums and remove the pits. Place the plum flesh into a blender and puree until smooth. If you suspect any pit pieces, strain the puree through a sieve to remove them.
- Combine Ingredients: Add the softened butter, eggs, egg yolks, white sugar, salt, and plum juice to the blender with the plum puree. Blend everything together until fully combined and smooth, about 30 seconds.
- Cook Plum Curd: Pour the blended mixture into a medium pot and heat on low to medium heat. Continuously whisk the curd to prevent lumps, reducing the heat to low just before it reaches a boil.
- Thicken Curd: Continue whisking gently for approximately 10 minutes until the mixture thickens and you can see whisk drag lines on the surface, indicating it’s ready.
- Cool and Store: Pour the hot plum curd into a bowl and cover the surface directly with cling wrap to prevent a skin from forming. Refrigerate until completely cooled. Store the plum curd in an airtight container in the fridge for 3 to 5 days.
Notes
- Use ripe but firm plums for the best flavor and consistency in the curd.
- Ensure constant whisking during cooking to prevent curdling or burning of the curd.
- Passing the blended plum puree through a sieve ensures a smooth texture without any pit fragments.
- Covering the curd with cling wrap while cooling prevents forming an unwanted skin on top.
- The curd will thicken further as it cools in the refrigerator.
- This plum curd can be used on toast, scones, as a dessert topping, or in baking recipes.