How to turn any leftover fruit into curd recipe

"I love ingenious recipes like curd that have the superpower to turn a tired piece of fruit or a forgotten offcut into something utterly decadent. Lemon curd is the original and a classic, but you can make curd with almost any fruit, as long as you add a little lemon juice for acidity. Each version is intense, indulgent and dreamy. So, please approach with caution: this spread is deeply moreish, in the best possible way."

"Fruit curds set smoothly thanks to the magic combination of protein, fat and acid, which lowers the temperature that the egg proteins coagulate and helps everything thicken smoothly without scrambling. Fruits such as citrus, passion fruit, pineapple and rhubarb are naturally acidic, so they set easily on their own. Less sour fruits such as pears, apples, mangoes and peaches need a little help in the form of lemon juice to reach the same glossy texture."

"Curd recipes vary in calling for whole eggs, yolks only or a combination of both. All methods work fine. I recommend using whole eggs, unless you have a use for the whites or leftover yolks ready to go. Makes 450ml Prep 10 min Cook 10 min 150g prepared fruit (eg cubes of passion fruit, pineapple, grapefruit, rhubarb, orange, lime, berries, pear, apple, mango, peach, etc) Juice of lemon (and zest if using an organic unwaxed lemon)"

Fruit curd can be made with almost any fruit, though less acidic fruits require added lemon juice for acidity. The set of a curd relies on the interplay of protein, fat and acid, which lowers the coagulation temperature of egg proteins and prevents scrambling while producing a smooth, glossy texture. Naturally acidic fruits set easily on their own; pears, apples, mangoes and peaches need lemon to reach the same result. Recipes call for whole eggs, yolks only, or both, and whole eggs are recommended unless leftover whites or yolks are available. The example yields 450ml, with quick prep and cook times and a short ingredient list including fruit, sweetener, eggs, optional cornflour and butter. Method begins by cooking fruit with up to 80ml water, adjusted for fruit firmness.

Read at www.theguardian.com