- Joined
- Jan 18, 2019
Fruit curd is amazing with just about any "brightly" flavored fruits such as lemon, mango, strawberry and raspberry, but what about fruits like apple, plum and pear? Is it worth even whipping up a batch to try it?
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Cranberry should work wonderfully. Orange and walnut with it has me thinking of miniature tarts with walnut crusts and a filling of cranberry curd with chopped candied orange peels mixed in.Plum would be lovely. Or a cranberry curd on an orange walnut cake.
You can add some orange juice to the plum to brighten it up, if need be?Cranberry should work wonderfully. Orange and walnut with it has me thinking of miniature tarts with walnut crusts and a filling of cranberry curd with chopped candied orange peels mixed in.
I'm nervous about plum due to the flavor being so mellow, but I think you're right in that out of the autumn fruits, that might be the one to try first.
I'll probably end up doing something like that, but I'm hoping that I won't have to.You can add some orange juice to the plum to brighten it up, if need be?
Chinese plums are quite sour. Do you have an Asian grocery nearby?I'll probably end up doing something like that, but I'm hoping that I won't have to.
That I do. Are you talking about the Japanese plums most commonly used to make umeboshi? Do you know what colors and names should I be looking for?Chinese plums are quite sour. Do you have an Asian grocery nearby?