Plum & Rose Curd
July 16, 2008 by Marye Audet
Filed under Fillings and Frostings
This was a wonderful addition to the Plum & White Tea Scones. I loved the color!
It tasted remarkably like blueberry. The next time I make it I plan on adding a litle lemon juice just to cut the sweetness a bit. This would be an amazing filling for a sponge cake as well. This is best microwaved, in my opinion, because there is not enough liquid to keep it from scorching over direct heat.
Plum & Rose Curd
1 cup sugar
2 egg yolks
1 cup pureed plum
1/2 tsp rose water
1/2 c unsalted butter
Mix sugar, plum, and egg yolks in a microwave safe bowl. Microwave, stirring every minutes, until mixture coats a spoon. Whisk in butter in small pieces. Add rose water. Chill.
Keep refrigerated.
About 1 cup
double boiler would also be a good option for reducing scorching…
Probably Monica..I am hooked on my microwave for that stuff.
Oh this is wonderful, I am going to added it my rose syrup links. I hope that is okay. Thank you Clarice
Clarice, thanks for stopping by! Yes it will be great! I love that part of your blog!