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Fresh Pineapple Curd

Fresh Pineapple Curd

Weather: we’ve enjoyed three sunny 70ish degree days in a row
What I’m listening to: So You Think You Can Dance

Fresh pineapples are a bit of a luxury up here, and much like watermelons, I like to make them stretch by using them in several different ways from popsicles to salsas to salads. Because pineapple is highly acidic – have you ever eaten so much fresh pineapple that your mouth hurt?- it makes a delicious, summery curd.

Fresh Pineapple Curd

Pineapple curd is remarkably similar to lemon curd in both color and texture and is easily mistaken for it. In fact, I posted the Instagram photo below on my Facebook page with the caption “I bet it’s not what you think” and nearly everyone thought it was a lemon bar or something involving lemon curd (thank you to everyone who commented! such fun).

Fresh Pineapple Curd

It’s actually a Pineapple Curd Bar with Coconut Shortbread Crust… an original Alaska from Scratch creation coming soon to a blog post near you.

Pineapple Curd

Fresh Pineapple Curd

Ingredients

  • 1c fresh pineapple puree, strained*
  • 1/3c sugar
  • 3 egg yolks
  • 2T cornstarch
  • small pinch of salt
  • 2T butter

Instructions

  1. In a medium saucepan, whisk together the pineapple puree, sugar, egg yolks, cornstarch, and pinch of salt. Turn heat on to medium and whisk constantly until the mixture thickens (this happens just as it's about to come to a boil, which on my stove took about 5 minutes). Remove from heat and whisk in the butter until melted. Store in a glass jar, sealed, for up to one week.

Notes

*To make fresh pineapple puree I put about half of a fresh pineapple into my blender and whirled on high until smooth. Then I strained the puree into a bowl through a wire sieve. This produced 1 cup of strained puree.

Serve on scones or biscuits or make my Pineapple Curd Bars.

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Fresh Pineapple Curd

9 comments
Sarah
Sarah

Hi there,

This looks just divine! How much curd does the recipe make? I was thinking of using the curd to fill a tart shell but was unsure as to whether I need to double the recipe.

Thanks for sharing!

Sarah

Meredith
Meredith

I cringe to ask; do you think that I could use frozen pineapple? I have a bag from TJ's in the freezer, and it's looks soooo good!!

(I have te same question as to your key lime curd; cous I use bottled key lime juice?)

Hilary
Hilary

I just made this curd and wow, it turned out delicious! I doubled the recipe with a few tweaks. I added the juice of 1 lime and I actually *didn't* double the butter--instead I used 1 Tbsp butter and 1Tbsp coconut oil. The flavor is amazingly bright, and it's a really vibrant yellow. Thanks for this!

Javelin Warrior
Javelin Warrior

On Fridays, I share my favorite food finds in a series called Food Fetish Friday - and I love this curd so I'm featuring it as part of today's roundup (with a link-back and attribution). I hope you have no objections and I'm happy to be following along with your creations...

alaskafromscratch
alaskafromscratch moderator

@Meredith I do think frozen (thawed) pineapple could work here. :) If you try it, be sure to let me know how it turns out.

As for the key lime juice, I'd really try to hold out for fresh if you can. It would probably still work, but I don't think the flavor would be what you're hoping for. Hope this helps! :)

alaskafromscratch
alaskafromscratch moderator

The addition of lime and coconut oil sounds amazing! So happy you enjoyed this recipe and made it your own! :)

Alaska from Scratch
Alaska from Scratch

Looks terrific. You have lots of really delicious treats on today's lineup! Thanks for including me and my Pineapple Curd! Great to be a part. Come back soon. :)

Javelin Warrior
Javelin Warrior

Thank you so much and I'm so pleased you enjoyed - it's a lot of fun every week and I'm subscribed so I won't miss a post ;)

Trackbacks

  1. [...] then – here’s the recipe I promised you when I posted the Pineapple Curd. These surprising ‘mock lemon bars’ are bursting with fresh pineapple flavor on top and [...]

  2. [...] Well this year I think it just might. When I saw this great recipe for fresh pineapple curd from Alaska from Scratch and this delicious looking recipe for coconut cake from Juanita’s Cocina I knew I [...]

  3. [...] – I used Alaska from Scratch’s Fresh Pineapple Curd recipe, and it was divine.  Click HERE [...]