If you’re searching for a silky, tangy, and irresistibly luscious spread to brighten up your chilly mornings and winter desserts, look no further than this Homemade Plum Curd for Winter Baking & Toasts. The bright sweetness of fresh plums beautifully balances with creamy butter and eggs to create a thick curd that’s bursting with flavor. It’s a perfect companion for your favorite breads, scones, or even as a decadent layer in your winter cakes. This recipe truly captures the essence of comfort and seasonal fruit richness all in one jar.
Ingredients You’ll Need
Simple, fresh ingredients make all the difference here, each adding its own special touch to the texture, flavor, and vibrant color of the plum curd. From juicy plums to creamy butter, every component plays a crucial role in crafting this luxurious spread.
- 12 fresh plums: The star of the show, providing natural sweetness and bright color.
- 1/2 cup (125 grams) unsalted butter, softened: Adds richness and a velvety smooth texture.
- 2 eggs: Help thicken and add silkiness to the curd.
- 2 egg yolks: For an extra luscious, creamy consistency.
- 1/4 cup white sugar: Balances the tartness while enhancing flavor and texture.
- Pinch of salt: Elevates all the flavors and rounds out sweetness.
- 1/4 cup plum juice: Intensifies the plum flavor and keeps the curd perfectly smooth.
How to Make Homemade Plum Curd for Winter Baking & Toasts
Step 1: Prepare the Plums
Start by placing your plums in a pot and covering them completely with water. Bring the water to a gentle boil, then lower the heat to a simmer. Allow the plums to soften until their skins start cracking and detaching, about 5 to 10 minutes. This step softens the fruit and releases natural juices that intensify the flavor.
Step 2: Cool and Peel
Remove the plums from the hot water and let them cool for 10 to 15 minutes. Meanwhile, continue simmering the cooking liquid to concentrate its natural sweetness and tartness, which takes the plum flavor up a notch.
Step 3: Blend the Plum Flesh
Once cooled, carefully peel off the skins and remove the pits. Blend the plum flesh until smooth, and if you suspect any pit bits remain, strain the puree through a fine sieve to keep the texture silky. This step is key for that luxurious smoothness we all adore in curds.
Step 4: Combine Ingredients
Add the softened butter, eggs, yolks, sugar, salt, and plum juice to the blender with the plum puree. Blend everything together for about 30 seconds until the mixture is completely combined and glossy. This creates the perfect base for your curd.
Step 5: Cook the Curd
Pour the mixture into a medium pot over low to medium heat. Whisk continuously to prevent lumps and to ensure even cooking. Just before it boils, reduce the heat to low and keep whisking for about 10 minutes until the curd thickens enough to leave clear drag lines from your whisk. This ensures it’s perfectly set and luscious.
Step 6: Cool and Store
Transfer the hot curd into a bowl and press cling wrap directly onto its surface to stop a skin from forming. Chill the curd in the fridge until it’s cool and ready to serve, where it will keep beautifully for 3 to 5 days in an airtight container.
How to Serve Homemade Plum Curd for Winter Baking & Toasts
Garnishes
A sprinkle of toasted almonds or a few fresh plum slices on top of your curd makes a stunning and tasty garnish. These add a welcome crunch and fresh burst of fruitiness that perfectly complement the velvety smooth curd.
Side Dishes
This plum curd shines when paired with warm, buttery toast or flaky scones. It’s also sensational alongside vanilla yogurt for a winter breakfast or as a complement to rich pound cakes and buttery shortbreads.
Creative Ways to Present
Take your Homemade Plum Curd for Winter Baking & Toasts beyond the jar by layering it between cake tiers, swirling it into whipped cream for a dip, or dolloping it atop pancakes and waffles for a festive winter brunch. Its vibrant hue makes it a beautiful addition to any dish.
Make Ahead and Storage
Storing Leftovers
Keep your plum curd in a clean, airtight jar inside the refrigerator. Properly stored, it will maintain its fresh, tangy flavor and creamy texture for up to five days. Just remember to always use a clean spoon to keep it pristine.
Freezing
Plum curd can be frozen in small, sealed containers for longer storage. When ready to use, thaw it overnight in the fridge; the texture might be slightly different but still delicious for baking or spreading.
Reheating
If you prefer your plum curd warm, gently reheat it in a small saucepan over very low heat while stirring constantly. This helps reinvigorate its softness and makes it easier to spread on your favorite breads or pastries.
FAQs
Can I use frozen plums for this recipe?
Yes! Frozen plums work well as long as they’re thawed and softened before cooking. The curd will still be delicious and rich in flavor.
How long does homemade plum curd last in the fridge?
Stored properly in an airtight container, you can expect it to last between 3 to 5 days without a drop in quality.
Is it possible to make this recipe vegan?
Traditional plum curd relies on eggs and butter for its creamy texture, so making a vegan version would require alternative ingredients like plant-based butters and egg substitutes, but the results will differ from the original.
Can I use this plum curd as a filling for cakes?
Absolutely! Its thick, silky texture makes it ideal for layering between cake tiers or spreading inside pastries for a burst of fruity flavor.
What if my curd turns out too thick?
If it gets too thick, gently warm it and whisk in a small splash of plum juice or water until it reaches your desired consistency—it should be spreadable and smooth.
Final Thoughts
This Homemade Plum Curd for Winter Baking & Toasts is truly a gem to keep stocked in your fridge all season long. Its bright, tangy sweetness makes everyday breakfasts and special desserts feel instantly cozy and indulgent. So grab those fresh plums, and give this recipe a whirl—you’re going to wonder how you ever lived without it during winter!
PrintHomemade Plum Curd for Winter Baking & Toasts
This homemade plum curd is a tangy, sweet, thick, and luscious spread perfect for winter baking and toasts. Made with fresh plums, butter, eggs, and a hint of sugar, it delivers a rich and flavorful curd that can be enjoyed as a decadent topping or baking ingredient.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 servings 1x
- Category: Condiment
- 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 plums in a medium to large pot, fill with water until plums are completely covered. Bring to a boil and then reduce to a simmer for 5-10 minutes, until the plum skins crack and start to float off.
- Simmer Plum Juice: Remove plums from the pot and set aside to cool for 10-15 minutes. Continue simmering the remaining liquid to concentrate the plum juice.
- Prepare Plum Flesh: Once cooled, carefully remove the skins and pits from the plums. Place the plum flesh in a blender and puree until smooth. If you detect any pits in the puree, strain it through a sieve to remove them.
- Combine Ingredients: Add softened butter, eggs, egg yolks, sugar, salt, and plum juice to the blender with the plum puree. Blend for about 30 seconds until everything is fully combined.
- Cook Plum Curd: Pour the mixture into a medium pot over low to medium heat. Whisk continuously while heating. Just before the mixture reaches a boil, reduce the heat to low. Continue whisking and cooking for about 10 minutes until the curd thickens and you see visible drag lines from the whisk.
- Cool and Store: Pour the hot plum curd into a bowl and press cling wrap directly onto the surface to prevent a skin from forming. Refrigerate until cool. Store the curd in an airtight container and keep refrigerated for 3 to 5 days.
Notes
- Make sure to whisk continuously during cooking to prevent curd from curdling or sticking to the bottom.
- Use fresh ripe plums for the best flavor and natural sweetness.
- Straining the plum puree ensures a silky smooth texture free from pits.
- Cling wrap pressed on the surface prevents a skin from forming on the curd.
- Use within 3-5 days for optimal freshness and flavor.