PINEAPPLE CURD
Pineapple curd is a delicious alternative to lemon curd. Use it as a cake filling, tart topping, or fold in some whipped cream to make a fruit dip!
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h15m
Yield 11
Number Of Ingredients 7
Steps:
- Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
- Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes.
- Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 6.1 g, Cholesterol 42.8 mg, Fat 2.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 16.1 mg, Sugar 4.5 g
PINEAPPLE CURD
Try this tangy tropical curd over pound cake and topped with toasted coconut and chopped macadamia nuts.
Provided by Bowie Girl
Categories Dessert
Time 6h10m
Yield 2 1/2 Cups
Number Of Ingredients 7
Steps:
- Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.
- Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.
- Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
- Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).
Nutrition Facts : Calories 392.6, Fat 15.3, SaturatedFat 7.7, Cholesterol 278.2, Sodium 268.1, Carbohydrate 57.3, Fiber 0.3, Sugar 50.7, Protein 8.1
EASY LEMON AND PASSION FRUIT CURD
A beautiful alternative to regular Lemon Curd, this curd is both tangy and sweet. Delicious with your morning toasted breads etc or can even be used for pie fillings and tarts etc. One of the easiest recipes going so enjoy!
Provided by Um Safia
Categories Tropical Fruits
Time 35m
Yield 3-4 small jars
Number Of Ingredients 7
Steps:
- Put the lemon zest, juice, butter and sugar in a pan and heat gently, stirring until the sugar dissolves. take off the heat and allow to cool slightly.
- Stir in the eggs then heat gently, stirring CONTINUOSLY until the mixture thickens enough to coat the back of the spoon. Do not allow the mixture to overheat as it will split and curdle. Remove from the heat.
- Cut the passion fruit in half, scoop out the pulp and stir into the lemon curd.
- Spoon the curd into 3 or 4 small sterilised jars, allow to cool before sealing. Store in the fridge and use within 1 month.
Nutrition Facts : Calories 505, Fat 18.4, SaturatedFat 10.1, Cholesterol 221.6, Sodium 195.4, Carbohydrate 81.8, Fiber 2, Sugar 77.9, Protein 6.9
POOL PARTY CAKE
Make and share this Pool Party Cake recipe from Food.com.
Provided by roxstarbakes
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 3
Steps:
- Preparation:.
- You'll want to get all of your ingredients prepped! This includes your two 9" vanilla cakes, pineapple curd, buttercream, uncooked spaghetti, fondant in three shades and candy melts for decorating details. I used Swiss meringue buttercream for this recipe for the mini pineapples and the decorated cake. You'll want the buttercream colors in yellow, green, and two colors of your choice.
- Pro tip: at least for the top of the cake, go for either white or blue so the pool stands out.
- Fill, crumb coat and frost cake:.
- Get ready to fill and stack the cake. In this case, I'll use alternating pineapple curd and buttercream.
- Pro tip: alternating between curd and buttercream stabilizes the next cake layer.
- Decorate by adding stripes:.
- You can achieve these stripes with a frosting comb. First, Apply frosting with your first color. Second, go around the cake 3 times with the frosting comb. Third, Add the second color and scrape off excess frosting!
- Start adding the pineapple border:.
- Note: Pipe even dots around the border of the cake using your favorite tip. Here I'm using a Wilton 32 tip. Finish the pineapple by adding the green leaves on the pineapple.
- Pipe pineapple greens using a Wilton 352s tip in green of your choice.
- Create the pool:.
- Mix corn syrup and your favorite blue and spread across the cake.
- Create your fantastic Pool Party flamingoes:.
- Start melting your candy melts for the beak, eyes and wings.
- You can use any non-frosted donuts for the body of the flamingoes.
- Prep three donuts in 3 different shades of pink fondant.
- Mold your flamingo heads and tails using fondant.
- Insert spaghetti. Dip nose into white candy melts. Dip nose into black candy melts and eyes.
- Pro tip: you'll want to make sure no one eats the spaghetti but they're safer than sticks in your cake because they're food safe!
- Placing your flamingoes:.
- Start placing your fondant-covered donuts on the cake where you'd like.
- Insert flamingo heads and tail.
- Create flamingo wings.
- Add wings to flamingo pool floatie.
Nutrition Facts :
ROXSTARBAKES PINEAPPLE CURD
Make and share this Roxstarbakes Pineapple Curd recipe from Food.com.
Provided by roxstarbakes
Categories Dessert
Time 20m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 7
Steps:
- Directions:.
- To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside.
- Juice your pineapple!
- In a medium bowl, mix together the pineapple and cornstarch until well incorporated.
- Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar.
- Place this on the double boiler and whisk for 8-10 minutes. It'll get foamy but don't worry.
- Over the bowl that you have set aside with butter, strain the liquid into this bowl.
- Stir liquid and butter.
- Press saran wrap against the curd so skin doesn't form and refrigerate for an hour so curd can firm.
Nutrition Facts : Calories 1009.1, Fat 91.4, SaturatedFat 51.3, Cholesterol 1072.8, Sodium 243, Carbohydrate 23.2, Fiber 0.2, Sugar 7.8, Protein 24.7
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PINEAPPLE CURD {EASY CREAMY CURD RECIPE} - BAKE IT WITH …
From bakeitwithlove.com
Ratings 11Category Dessert, Fruit DessertsCuisine AmericanTotal Time 2 hrs 15 mins
- In a medium to large size mixing bowl, or the bowl of your stand mixer, whisk together the eggs, egg yolks, sugar, canned pineapple juice (or canned crushed pineapple puree) and cornstarch. Whisk until the cornstarch is completely dissolved and the ingredients are thoroughly combined.
- Transfer the curd mixture to a saucepan (heavy bottom saucepans work best to distribute the heat evenly and not burn the curd). Heat the curd over medium high heat and use a spatula to scrape the sides and bottom, stirring constantly while cooking. It will take about 7-10 minutes for the curd to thicken, enough so that it clings to your spatula or spoon. *It will be a slightly thinner consistency than pudding.
- Remove the saucepan from heat and stir in the butter, in two 2 tablespoon portions of the butter. Add the first immediately and stir until it is melted, then add the second portion of butter and stir again until well combined and creamy.
- Once combined, strain the curd through a fine mesh sieve (if desired, I opted for leaving some texture in mine) into a small bowl.
PINEAPPLE CURD (EASY RECIPE) | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
Reviews 113Calories 83 per servingCategory No-Bake Recipes
- Add the eggs, egg yolks, pineapple juice, sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.
- Pour into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened; about 7-10 minutes. You'll know it's ready when the curd coats the back of the spoon and is about the thickness of pudding.
- Run the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a small bowl.
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