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    Apple and Rosemary Curd

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    Apple and Rosemary Curd

    This recipe is delicious spread over crusty bread.

    • Preparation time: 10 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Makes: about 400ml


    • 2 medium Bramley cooking apples, about 200g each
    • Finely grated zest and juice of ½ organic lemon
    • 75g unsalted butter
    • 150g caster sugar
    • 1 tsp fresh rosemary, finely chopped
    • 2 medium eggs plus 1 egg yolk, beaten


    1. Preheat the oven to 170°C, gas mark 3. To sterilise 2 x 200ml jars, wash them thoroughly and rinse in boiling water. While hot, place on a baking sheet and dry in the oven for 10 minutes.
    2. Core but do not peel the apples, then cut into quarters. Place in an ovenproof dish and cook for 30 minutes until soft. Cool for 10 minutes, then push through a sieve into a heatproof bowl.
    3. Add the lemon zest and juice, butter and sugar. Place the bowl over a pan of barely simmering water, and stir until the butter melts. Stir in the rosemary and the eggs.
    4. Continue to cook, stirring constantly for 20-25 minutes over a very low heat to avoid curdling, until the mixture thickens like a custard. Pour into the sterilised jars. Seal when cold and store in the fridge for up to 10 days.

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