Fresh 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
Scale
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.