conserves + curd.

October 15, 2010



Whenever I find myself with a day off and a grumpy mood, I like to wander into the kitchen and bake. This week, in preparation for my stepmother’s visit, I made Meyer Lemon Curd using a recipe David Lebovitz shared last year, perfectly simple (Real) Irish Scones using this recipe by Sarah Kate Gillingham-Ryan, and my own impromptu plum conserves. The recipe?

Buy eight plums at your local market and forget about them until they are very, very ripe. Remove pits and cut into sizable chunks. Toss with 1/3 cup sugar and the juice of one lemon. Zest the lemon and add to the plum + sugar mixture. If able, let sit for 5 minutes or so. Place in a small-medium saucepan and simmer over low heat for approximately 30 minutes. Allow plums to cook down and become very soft. Serve warm and then refrigerate. Perfect spread onto scones or as a filling for crepes!

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