Persimmon Yuzu Curd

By • January 20, 2013 • 14 Comments


18 Save

Author Notes: My friend Meg got me a yuzu -- it's a citrus fruit, sort of like a lemon, but different. I was racking my brain on what to do with this treasure. Then the persimmon contest came up, and I decided to combine the two. But how? A luscious curd seemed like a good place to start. I think it would be great in a tart, or spread on a scone (this I know for fact), or spooned over some ice cream. But it's pretty awesome straight out of the jar, too.

Make sure your Fuyu persimmons are super ripe. To speed up the process, or to store unused almost-ripe persimmons for later, you can stash them in the freezer until solid, and then let them thaw. Scrape out the insides. Instant pulp.
mrslarkin

Food52 Review: Mrs. Larkin's Lemon Posset is a very popular dessert around here. So I already considered her a champion of anything citrusy and custard-esque (or as Jim referred to her when inspecting the finished curd, "Ah, you mean 'Pudding Master')." So when I saw this curd up for grabs I was excited to try it. She did not let me down. Her instructions are exact and I followed the technique as written; it's easy to follow and the results are a success. After about 3 hours in the fridge, the curd reached the desired consistency. I only needed 2 persimmons and I could not find a yuzu so I used a lemon. The persimmon curd has a delicate flavor and is a welcome change from the usual suspects.Summer of Eggplant

Makes about 2 1/2 cups

  • 3 large whole eggs
  • 2 large egg yolks
  • 3/4 cups granulated sugar
  • Zest and juice of one small yuzu, or substitute a small lemon (my yuzu produced about 1/4 cup of juice)
  • 3/4 cups puréed pulp from about 3 ripe Fuyu persimmons (equal amounts of very ripe hachiya persimmon pulp should work well, too)
  • 1 pinch kosher salt
  • 8 tablespoons unsalted butter, cut into cubes, softened
  1. In a small saucepan, mix together the eggs, yolks, sugar, yuzu zest, yuzu juice, persimmon purée, and salt.
  2. Place saucepan over low heat. Add butter. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes. Raise the heat just a smidge, and continue cooking, stirring continuously, until mixture resembles a loose pudding, about 5 minutes more. Note: at no point should you let the mixture boil or you'll make scrambled eggs.
  3. At this time, you can strain the curd through a mesh strainer, or not. I like the bits and pieces of stuff, plus I'm lazy, so I skip this step.
  4. Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.
  5. Alternatively, you can cook the curd in a double boiler, if you're more comfortable.

Comments (14) Questions (0)

Default-small
Default-small
Smokin_tokyo

about 1 year ago BoulderGalinTokyo

What a great idea! I have both trees in my yard but never thought about combining them. Thank you for a needed jolt.

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow, how lucky you are! And you're very welcome. Hope you try it.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmmmmmmmm. Winter tea party anyone?

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh yes! whilst watching Downton Abbey.

Christine-28_small(1)

about 1 year ago cheese1227

Great tip on putting persimmons in the freezer!

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks! I do the same thing with cherry tomatoes.

Jampro

about 1 year ago Bevi

I would schmear this on just about anything.

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I'm with you, Bevi. :)

Birthday_2012

about 1 year ago luvcookbooks

Meg is a trusted home cook.

Right after the inauguration, I'm off to the store for persimmons to make this. Thanks!

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thank you lcb! Hope you like it!

Gator_cake

about 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

I love fruit curds, and this one is gorgeous!

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thank you hla!

036

about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Yummmmm I have been wanting to try curd making - this looks like a great one!!!

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks, a! It's seriously yummy stuff. Schmearing it on buttermilk waffles this morning. mmm.