Persimmon Yuzu Curd

By mrslarkin
January 20, 2013
14 Comments


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

Ingredients

  • 3 large whole eggs
  • 2 large egg yolks
  • 3/4 cup 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 cup 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

Directions

  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.

More Great Recipes:
Condiment|Fruit|Fall|Winter|Dessert

Reviews (14) Questions (0)

14 Comments

BoulderGalinTokyo February 11, 2013
What a great idea! I have both trees in my yard but never thought about combining them. Thank you for a needed jolt.
 
Author Comment
mrslarkin February 11, 2013
Wow, how lucky you are! And you're very welcome. Hope you try it.
 
fiveandspice January 22, 2013
Mmmmmmmmm. Winter tea party anyone?
 
Author Comment
mrslarkin January 22, 2013
oh yes! whilst watching Downton Abbey.
 
cheese1227 January 22, 2013
Great tip on putting persimmons in the freezer!
 
Author Comment
mrslarkin January 22, 2013
Thanks! I do the same thing with cherry tomatoes.
 
Bevi January 21, 2013
I would schmear this on just about anything.
 
Author Comment
mrslarkin January 21, 2013
I'm with you, Bevi. :)
 
luvcookbooks January 21, 2013
Right after the inauguration, I'm off to the store for persimmons to make this. Thanks!
 
Author Comment
mrslarkin January 21, 2013
thank you lcb! Hope you like it!
 
hardlikearmour January 21, 2013
I love fruit curds, and this one is gorgeous!
 
Author Comment
mrslarkin January 21, 2013
thank you hla!
 
aargersi January 21, 2013
Yummmmm I have been wanting to try curd making - this looks like a great one!!!
 
Author Comment
mrslarkin January 21, 2013
thanks, a! It's seriously yummy stuff. Schmearing it on buttermilk waffles this morning. mmm.