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Pineapple Curd

March 11, 2010

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…

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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…)

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Pineapple Curd

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.

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16 Comments
  1. March 11, 2010 12:37 pm

    The color of this is so beautiful. I can’t wait to try it. Whenever I have extra egg whites, I make an egg white omelet, which seems pretty perfect as I can eat it with toast slathered with this curd!

  2. March 11, 2010 12:52 pm

    the color is beautiful!

  3. March 11, 2010 4:15 pm

    Oh wow, what a wonderful idea! The color is gorgeous, too. Yum!!

  4. March 11, 2010 5:54 pm

    Beautiful color, and I love the fact that you don’t add any butter to it! Thanks for sharing, will certainly try this recipe :-)

  5. anabela pereira permalink
    March 11, 2010 8:06 pm

    yummmm… delicious

  6. Samantha permalink
    March 11, 2010 8:45 pm

    I can’t wait to try this. I have been eating Lemon Curd for the past two weeks and it didn’t even occur to me that it could be made with other fruits.

  7. March 12, 2010 3:28 am

    This looks fantastic!! You could use this curd as a base to ice cream! YUM!

    • The Craving Chronicles permalink*
      March 12, 2010 9:19 am

      Oh, I didn’t even think of that! See, so many uses for pineapple curd and they’re all delicious :)

  8. Rosie of BooksAndBakes permalink
    March 12, 2010 7:37 am

    Inspired!

  9. March 13, 2010 1:29 am

    I love pineapple! The curd looks fantastic! I bet it’s delicious.

  10. Patty permalink
    March 13, 2010 1:51 am

    Wow that looks amazing! So bright and beautiful, thanks for posting!

  11. oneordinaryday permalink
    March 13, 2010 8:36 pm

    Oooh. This looks amazing.

  12. March 14, 2010 10:36 am

    I feel the same way about February. I have never tasted pineapple curd, but it looks yummy. And the color makes me happy.

  13. April 14, 2010 12:32 pm

    This is brilliant! I make lemon curd all of the time and have never thought of making pineapple curd. And I love pineapple!

    I just discovered your blog from the link on Baking Bites. It’s really beautiful!

  14. Mary Beth Einerson permalink
    April 23, 2014 9:08 am

    Yum! I had egg yolks left over from making Macarons and some pineapple juice hanging out in the freezer. The curd was great as is, but decided to use it as a base for a “Tiramisu” for Easter dinner. Just combined the curd with 8 oz. of Mascarpone and then folded in approx a cup of heavy cream whipped to firm peaks. Doused the ladyfingers in Lemoncello and topped with fresh strawberries and black berries. Will definitely be making this one again.

    • The Craving Chronicles permalink*
      April 23, 2014 9:13 am

      Wow, Mary Beth, that sounds awesome! Can I come to your house for Easter dinner next year? :)

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