Friday, August 28, 2009

Raspberry Curd

When I found a larger- than- normal size box of raspberries at Reasor's I instantly thought about raspberry curd and how tangy and wonderful it will taste.
I have to admit I was hopeful and maybe I was expecting too much, After all, it is just curd, not raspberry jam- what results from pairing fruit with eggs, sugar and butter.
It is good, but not AS good as lemon or lime curd.
It is suitable for cake fillings or spreading on scones or donuts, but it is not as WONDERFUL as I was hoping it would be.
I have the recipe, if anybody wants it.

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