When Challenge Butter sent me some product to try out and use for the Chicago Food Swap last month, I couldn’t wait to try it out. I already told you about the Salted Caramel Sauce recipe I created and shared at the Chicago Food Swap, but I made a second recipe, as well. I created a delicious pineapple curd recipe.
Lemon curd is one of life’s delicious treats. I’ve shared my recipe for it before, and it was amazing as a filling for the white cake and fluffy frosting I made for my mom’s 70th birthday. I’ve also used lemon curd to make a delicious strawberry lemonade cocktail and just as a fruit dip. But I’ve done lemon curd, and I wanted to create something new for Challenge Butter.
After debating for awhile how I could do something different with it, Little Miss begged me to buy her some pineapple juice. That’s when the lightbulb went off. Pineapple is another great fruit that would create an absolutely amazing curd. I would need to pair it with a little lemon to ensure it didn’t become cloyingly sweet, but that brainstorm took hold. I needed to develop a pineapple curd recipe.
And thus our new favorite fruit dip was born.
But pineapple curd – like lemon curd – is so much more than just a vehicle for fruit consumption. Pineapple curd makes a great cake filling just like lemon curd. Mix it with a little whipped cream or other whipped topping and it is even more fun as a dip. Serve it over vanilla ice cream or a fruit sorbet, and you have heaven in a dish. The one application I haven’t done yet but fully intend to it a pineapple curd tart. Sweet and tangy at the same time, maybe with some meringue on top, maybe not, and oh – my mouth is watering!
Curds are really easy to make, and they are fairly forgiving, as well. This pineapple curd recipe is in that same mold. They don’t need specialized equipment, and I made mine in under a half hour, start to finish. Once I put them in jars, they were as beautiful as they were delicious, and I’m thinking this may be an end of year teacher gift for the wee ones’ teachers with a cheesy note, since that’s how I roll. Something like, “I will PINE for you after this year is over. You are the APPLE of my eye, and I CURDn’t have succeeded without you” where the capitalized words would be aligned atop each other. Cute? Or too much?
Regardless, this is one treat you just might have to make at home, especially with strawberry season in full force at the moment. It was certainly a hit at the Chicago Food Swap!
Pineapple Curd Recipe
Add the sugar and salt to your heavy saucepan, and whisk together.
Separate your eggs, and save the egg whites for another use (like maybe my mocha meringues recipe). Add the pineapple juice, lemon juice, and egg yolks. Again, whisk to thoroughly incorporate, ensuring that the egg yolks especially are well dispersed. Go ahead and turn on the heat to medium.
In a small bowl, mix together the cornstarch and cold water using a fork, which will eliminate the possibility of clumps of cornstarch in your finished product. Pour the cornstarch into the saucepan, and whisk until your mixture is boiling.
Once your curd boils, remove it from the heat while continuing to whisk. It will thicken after a couple minutes to the point where your whisk leaves a trail as you drag it through your curd.
Add the butter to your pineapple curd and let it melt in the pot, again whisking the curd until the butter is melted and entirely incorporated into your pineapple curd.
Pour the pineapple curd into a large liquid measuring cup with a spout. This is one of my favorite tricks to get liquids into jars, whether it is caramel sauce, blueberry syrup, soups, etc. It is far easier to pour accurately from a spout than it is a pot, and yes, I can speak to that from experience. Go ahead and pour the pineapple curd into jars from the measuring cup, then seal the jars as you fill them.
Place them in the fridge and let chill and set for at least six hours before serving. They will continue to thicken as they cool, so don’t be surprised when your thickened pineapple curd straight from the stove isn’t as thick as you anticipate it should be.
You can keep the pineapple curd in your fridge for two to three weeks.
A delicious alternative to lemon curd, this easy to make recipe is great as a cake filling, to dip fruit, or over ice cream.
- 1/2 c sugar
- 1/4 t salt
- 1 1/2 c pineapple juice
- 3 T lemon juice
- 5 egg yolks
- 2 T cold water
- 1 T cornstarch
- 4 T butter
- Add sugar and salt to a heavy saucepan.
- Separate your eggs and save your whites for another recipe. Add pineapple juice, lemon juice, and egg yolks to your saucepan and whisk well, ensuring that the egg yolks are thoroughly incorporated. Turn the stove to medium heat.
- In a small bowl, stir together the cold water and cornstarch with a fork, then add that to the sauce. Whisk constantly to ensure nothing burns and that the sauce remains a uniform viscosity.
- Once the mixture boils, remove from the heat while continuing to whisk. Whisk for another several minutes until the mixture thickens to the point of leaving trails in the curd as you whisk.
- At that point, add the butter and continue whisking until the butter is melted and thoroughly incorporated into the pineapple curd.
- Pour your curd into a large liquid measuring cup and then use that spout to pour the pineapple curd into jars. Seal jars as you fill them, and store in the fridge for at least six hours before using to allow them to set and thicken properly. You can store them tightly sealed in the fridge for two to three weeks.