It’s been a long, cold, snowy winter here on the East coast. I’ve never liked Winter much. By the time January ends, I’m over it. February is my least favorite month of the whole year. As we enter March, I find myself desperate for sun, warmth, leaves on trees and bursts of color from blooming flowers.
We live in a fairly rural area, so it’s not unusual to meet people who live on farms or own farm animals. One of my husband’s coworkers has chickens so she has fresh eggs available all year long. Last week my husband brought 2 dozen of them home for me. At the same time I was craving something pineapple-y…
And that’s when it hit me. Pineapple curd. It uses lots of egg yolks. It’s bright yellow like a burst of sunshine and the pineapple flavor is like a tropical vacation for your tastebuds. Pineapple curd is just what the doctor ordered at the end of a long winter.
What can you do with pineapple curd? More like what can’t you do with it. Spread it on toast. Fill a cake with it. Stir it into some low-fat plain Greek yogurt for breakfast. Eat it with a spoon straight out of the container. (Don’t judge. You’ll do it too.) The possibilities are almost endless, which is good because I can’t stop eating it.
(But what to do with all of those leftover egg whites? Stay tuned…)
Adapted from Eating Well
Makes approximately 2 1/4 cups
The mixture may seem like it’s not thickening as you whisk over heat, but don’t stop – it thickens very quickly right at the end. For a smoother curd, push through a fine mesh strainer before storing. Press plastic wrap against the top of the curd to prevent a film from forming in the fridge.
6 large egg yolks
3 6-ounce cans pineapple juice, (2 1/4 cups)
3/4 cup granulated sugar
5 Tablespoons cornstarch
Combine all of the ingredients in a saucepan. Cook over medium heat for about 5-10 minutes, whisking constantly, until mixture thickens. Remove from heat and cool. Store in an airtight container in the refrigerator for up to two weeks.