Eight years ago, when we knew very little about trees or gardening, we planted two trees in our garden, about a meter apart. One was a dwarf plum tree and the other a cherry tree. The plum tree never gave fruit and the cherry tree gave very little, but what it did give was bitter and inedible. We couldn’t figure out why, until last year in the fierce winds, the plum tree broke and we had to uproot it. Since then the cherry tree blossomed and this year we’ve had more cherries than we could pick.
I had to do something with the cherries; eating them, making smoothies, mixing them in icecream just wasn’t enough. I wanted to make cherry curd. So I searched the internet for recipes, and there wasn’t any. Perhaps cherries are an unusual fruit to make in to curd, but I had this idea of a smooth texture, with a lovely tangy taste, and so I had to try it out, and just go by what my baking instincts told me. So this is what I did…
- 600g of cherries (pitted)
- 6 egg yolks
- 2 eggs
- Zest of 1 lemon
- 4 tablespoons of freshly squeezed lemon juice
- 90 grams of butter (cut in to chunks)
- 2 tablespoons of sugar
- 170g of sugar
Put the cherries and the 2 tablespoonsof sugar in to a sauce pan and cook on a medium heat until the cherries start to disintegrate.
Put the egg yolks, the eggs, lemon zest, lemon juice, sugar and about 5 table spoons of the disintegrated berries in to a heat proof bowl and set over a pan of simmering water. Make sure the bowl does not touch the water, but is above it.
Whisk continuously to avoid the egg scrambling.
Cook and whisk until the mixture thickens to about the consistency of ketchup. This could take around 10 minutes.
Pour the egg mixture in to the saucepan with the rest of the berry mixture and butter and whisk on a low heat until fully incorporated.
Pour the mixture in to a blender and blend until smooth.
Pour in to a sterilised jar and chill (to firm up) before using/serving.