Sour Cherry Curd

1. Cook the Cherries

In a saucepan, combine 400 grams of sour cherries, 100 grams of caster sugar, and 2 tablespoons of lemon juice. Cook the mixture over medium heat until the cherries release their juice and the mixture comes to a gentle simmer. It takes about 5-7 minutes.

2. Thicken the Mixture

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Pour the cornstarch mixture into the simmering cherries, stirring constantly. Continue cooking for a few more minutes until the mixture thickens.

3. Add the Egg Yolks

Once the mixture has thickened, allow it to cool for a few minutes. In a separate bowl, whisk together two egg yolks. Gradually add 2 tablespoons of the warm cherry mixture to the egg yolks, stirring constantly to prevent curdling.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. It takes about 5 minutes. Remove the mixture from the heat and stir in 50 grams of unsalted butter until smooth.

4. Cool the Curd

Allow the Sour Cherry Curd to cool in the saucepan for about 10 minutes before transferring it to a storage container. This prevents condensation from forming, which can lead to a watery curd.

Tips for Perfect Sour Cherry Curd

Temper the Egg Yolks: When combining the warm cherry mixture with the egg yolks, do so gradually. This process, called tempering, prevents the yolk from curdling. Start by adding a tablespoon of the warm mixture to the egg yolks, stirring constantly. Then slowly add another tablespoon of the warm cherries before returning everything to the saucepan.

Cook on Low Heat: When cooking the Sour Cherry Curd after adding the egg yolks, keep the heat low and stir constantly. This prevents the curd from overcooking or curdling. It also provides a smooth, creamy texture.

Chill Before Use: Allow the Sour Cherry Curd to cool to room temperature, and then refrigerate until completely set. The curd thickens as it cools, so it’s easier to spread or use as a filling.

Serving Suggestions

Cake Filling: Use the Sour Cherry Curd as a layer to cakes, especially sponge cake, vanilla cake, or chocolate cake. It gives the sweetness of the cake a tangy and fruity contrast.

Spread: Spread the cherry curd on toast, scones, cookies, or croissants for a sweet and tangy treat.

Topping: For a bright and tangy finish, drizzle the quark over cheesecake or vanilla ice cream.

Storing Suggestions

Fridge: Sour cherry quark can be stored in the refrigerator for about 1 week.

Freezer: For longer storage, freeze the curd. Pour into a freezer-safe container, leaving some room at the top for expansion, and freeze for up to 3 months. Thaw it in the refrigerator before using it.

Variations

Vanilla Cherry Curd: After cooking, add 1 teaspoon of vanilla extract or the seeds of a vanilla pod to the curd. The vanilla adds warmth and depth and balances the tartness of the cherries.

Almond Cherry Curd: After cooking, stir in a few drops of almond extract. The almond flavour pairs beautifully with the cherries. It creates a flavour profile reminiscent of cherry Bakewell tarts.

Cherry-Berry Curd: Combine the cherries with berries such as raspberries, blackberries, or blueberries. Replace half of the cherries with berries of your choice. This provides more complexity and a slightly different fruit flavour.

Related Recipes

If you liked this Sour Cherry Curd, you might like the following recipes:

Homemade Lemon Curd

Mixed Berry Chia Jam

Plum Jam

Conclusion

With just a few simple ingredients and a little time, you can whip up a jar of Sour Cherry Curds that will enhance your baking and add a touch of elegance to everyday treats. Whether you enjoy it on its own or incorporate it into an elaborate dessert, this curd is sure to become a staple in your culinary collection.