Weather: we’ve enjoyed three sunny 70ish degree days in a row
What I’m listening to: So You Think You Can Dance
Fresh pineapples are a bit of a luxury up here, and much like watermelons, I like to make them stretch by using them in several different ways from popsicles to salsas to salads. Because pineapple is highly acidic – have you ever eaten so much fresh pineapple that your mouth hurt?- it makes a delicious, summery curd.
Pineapple curd is remarkably similar to lemon curd in both color and texture and is easily mistaken for it. In fact, I posted the Instagram photo below on my Facebook page with the caption “I bet it’s not what you think” and nearly everyone thought it was a lemon bar or something involving lemon curd (thank you to everyone who commented! such fun).
It’s actually a Pineapple Curd Bar with Coconut Shortbread Crust… an original Alaska from Scratch creation coming soon to a blog post near you.
Pineapple Curd
- 1c fresh pineapple puree, strained*
- 1/3c sugar
- 3 egg yolks
- 2T cornstarch
- small pinch of salt
- 2T butter
In a medium saucepan, whisk together the pineapple puree, sugar, egg yolks, cornstarch, and pinch of salt. Turn heat on to medium and whisk constantly until the mixture thickens (this happens just as it's about to come to a boil, which on my stove took about 5 minutes). Remove from heat and whisk in the butter until melted. Store in a glass jar, sealed, for up to one week.
