Kuchnia

PEER CURD

1 pear
1 CUP pear juice
3 egg yolks
1/3 CUP sugar
4 TBSP butter
1/2 TSP corn starch or tapioca starch

Peel, core, and dice the pear and puree with the pear juice in a blender or food processor until smooth.

In a metal bowl over a bowl of simmering water, combine pear puree, egg yolks and sugar. Whisk constantly. Add butter, a tablespoon at a time and continue whisking, letting each knob of butter melt and incorporate completely before adding the next. Continue whisking until mixture lightly coats the back of a spoon. Add corn starch and whisk quickly to ensure there are no lumps. The curd is done when the mixture thickly coats the back of a spoon. Allow to cool and refrigerate to set further. Keep refrigerated and serve with this Spiced Pear Breakfast Bread, or the baked good of your choice - it will last about one week in the fridge.

http://www.kitchenboudoir.com/2012/10/spiced-pear-breakfast-bread-pear-curd.html