Fruit Curd from Unlikely Sources

As this is the time of foraging in earnest, I am using fruits received as gifts or that are otherwise easily available. Here are two favorites, based on a good old Martha Stewart Lemon Curd recipe. Passion Fruit Curd is a revelation. Take that strange looking fruit--all bumpy skin and seeds--squeeze a thimbleful of juice through a strainer, then scrape and push whatever remaining juice you can extract for the most rarified of curds. Grapefruit Curd is a gentle cousin to Lemon Curd. I make it because of the abundance of very tart grapefruits growing on a massive tree at our wonderful Altadena Community Garden.

Makes 1 pint Grapefruit Curd or 1 cup Passion Fruit Curd

Ingredients

• (Halve the recipe for Passionfruit Curd, as there is so little juice.)

• 6 egg yolks, lightly beaten

• 1 cup sugar

• ½ cup freshly squeezed grapefruit juice

• ¼ pound (1 stick) unsalted butter, cut into small pieces

Method

• Strain the egg yolks through a sieve into a medium, nonreactive saucepan.

• Over low heat, stir in sugar and lemon juice.

• Cook, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 10 minutes. Do not allow the mixture to boil.

• Remove from heat and whisk mixture until slightly cooled.

• Stir in butter, a bit at a time, until fully incorporated.

• While still warm, pour the mixture into a clean pint or 1-cup jar.

• Refrigerate until ready to use up to 2 weeks,

NOTE:

Delicious on simple cakes, on toast, stirred into yogurt, or with shortbread. Not a diet food.