Ginger Grapefruit Curd (recipe)

I think this curd is one of my favorite addictions. I made it over the weekend, after seeing the fantastic recipe on 101 Cookbooks. The lovely thing about Heidi’s recipe is that it includes a substitute for sugar (honey).

{If you didn’t know, I’m fasting from sugar this Lent. Today, they had brownies at work. Torture, I tell you. Torture.)

In short, you need to try this curd. Immediately. It’s exotic, but is fantastic on anything. I would recommend it on flatbreads, but use it like you’d use any sweet topping.

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For directions and ingredients, follow the link to 101 Cookbooks.

HS: I simmer my grapefruit juice here so it reduces and concentrates (I do this with any citrus curd I make). The flavor of the curd is better, the color deeper. That said…

Have a lovely Tuesday, my friends!

2 Comment

  1. Looks delicious! Definitely going to be trying this!

  2. Another way to get intense flavor is to rub any citrus zest with the sugar in the recipe before you go any further. If you really do it, it releases all the volatile oils into the sugar, which when it melts is distributed evenly through out the end product. Really makes a difference.

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