Pineapple and lime curd with apricots

Warm weather magically disappeared with a 'puff', leaving behind rain and wind and bad mood.

Hey, khm, with no sun here the least I'm worth is a good long TROPICAL VACATION, right?

But with none coming around...I'm gonna have to do with some tropical curd instead, dreaming of ripe (preferrably peeled and sliced) pineapples falling right into my hands from up above while I myself am sunbathing in my new pretty blue bikinis. (Yes, that would totally fix my mood)

So...

Pineapple and lime curd with dried apricots

5 dl pineapple juice
10 dried apricots
3 eggs
100 g butter
2 1/2 dl sugar
vanilla
1/2 dl lime juice

1. In a saucepan, combine pineapple juice and dried apricots. Boil vigorously without lid until the apricots are soft and the juice is reduced to about 1/2 dl, 20-30 minutes.
2. Measure out 1/2 of reduced juice and dice the apricots into little pieces.
3. Melt butter in a saucepan, add sugar and slightly beaten eggs, whisk until combined. Then add reduced pineapple juice and lime juice. Whisk at moderate heat until the mixture thickens.
4. Flavour with vanilla and add apricot pieces, making sure they do not stick to each other.
5. Pour the curd into jars, close them and leave to cool to room temperature, then store in the fridge.

The curd has really got a nice pineapple flavour to it, with a huge hint to lime. The apricot pieces are soft and full of taste when stumbled upon with your teeth! It's gorgeous like the classical lemon curd, only better;)
Good with cookies, ice cream, between cakes, pancakes, good to dunk a spoon into to enjoy the sensation of a whole mouthful. Just good.

And this good curd will also take part in the brand new event Putting up hosted by Rosie of Rosie bakes a peace of cake and Pixie of You say tomato...I say tomato that is all about preserves!

Fruit stuffed fruit

...stuffed marzipan stuffed chocolate.
Ooh. Today I'm proud of myself. Just like for the first time in my life I had prepared something...elegant. If that's the word. I wasn't sure what I was going to make or how I was going to make it, but I took out a can of apricot halves, some chocolate, marzipan and dried apricots. And then I stared at them, just stared at them for a little while before my mind cleared up.
Ding!
And that's what I got.


Chocolate balls filled with apricots and marzipan
(yields six balls)

12 canned apricot halves
6 dried apricots
120 g marzipan
100 g dark chocolate

1. Drain the apricot halves on paper towels so that they're quite dry.
2. Place dried apricots between two apricot halves.


3. Roll marzipan into a thin sheet and divide it into 6, then wrap each 'apricot' into marzipan. Be sure there are no holes in it.
4. Melt chocolate over a waterbath and dip the marzipan covered apricots into it to be wholly covered with chocolate (I found the best way to do so was to use a tablespoon to roll them around in chocolate). Place them onto baking paper or foil and then into the freezer at first so that the chocolate would quickly harden.
5. After about 5 minutes you can put them into the fridge to keep them there.



The inside of the treats is flavoured by marzipan that has turned soft due to apricot juice. When broken, marzipan flavoured juice flows out just like a sweet sauce. And chocolate melting into marzipan when bitten...could it get any better? I believe it's possible to add even more twists to the dessert. What about adding a bit apricot jam between the dried apricots and apricot halves? Or what about adding almond slices instead? Adding them would enrich the treat with yet another different texture.

With this post I'm also joining the fabulous event Waiter, there's something in my... stuffed fruit/vegetables! hosted by Jeanne of Cook Sister

Head isu!