Monday, June 28, 2010

Fruit Pizza

I made this fruit pizza for Father’s Day.  The star of the pizza though was the pineapple curd

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And lucky us, we don’t need all pineapple curd that the recipe makes for the pizza, which means leftovers!  Babygirl generously drizzled it over her raspberries. She’s a smart girl. :)

I followed the curd recipe though I did adjust the method a tiny bit.  I’ve made curd several times and used my previous experiences to end up with a smooth and yummy pineapple curd.  The original recipe does not call for straining the curd once cooked.  I did.  I think because the eggs are not tempered they scramble a bit.  Scrambled eggs in curd is NOT yummy so be sure to strain it.  The only other change I made was to sweeten the cream cheese for the pizza.  The pizza recipe only called for lemon juice to be added to the cream cheese but I went ahead and added some powdered sugar.  I thought it needed it.

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Pineapple Curd from Myrecipes.com, my changes.

Yield: 2 1/2 cups (serving size: 1 tablespoon)

Ingredients

  • 1/2  cup  sugar
  • 1  tablespoon  cornstarch
  • 1/8  teaspoon  salt
  • 1  cup  pineapple juice
  • 2  tablespoons  fresh lemon juice
  • 3  large eggs, lightly beaten 
  • 2  tablespoons  butter, cut into smaller pieces

Preparation

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.

Strain mixture into medium bowl. Cover with plastic wrap directly touching the top of curd to prevent a skin from developing.  Chill for at least 6 hours or overnight (the mixture will thicken as it cools) in the fridge.

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