Pineapple curd is a delightful tropical twist on the more traditional lemon curd. This velvety, tangy-sweet concoction has its roots in British cuisine but has been embraced by food lovers worldwide, particularly those who enjoy bright, citrusy flavors. Utilizing a slow cooker to prepare this curd ensures a low and steady heat, preventing the dreaded curdling while giving you a smooth and luscious result. Whether you’re dolloping it on scones, spreading it on toast, or incorporating it into desserts, this pineapple curd is a versatile delight that adds a burst of sunshine to any dish.
This pineapple curd pairs wonderfully with a variety of dishes. It can be a divine topping for freshly baked scones or muffins, added as a layer in sponge cakes, or simply spread on toast for a quick breakfast treat. For a sophisticated dessert, try using it as a filling for tarts or crêpes. It also complements yogurt and granola bowls, adding a tropical twist to your morning routine. Pair with coconut-flavored desserts or even serve alongside a tangy cheese for a unique appetizer.
Slow Cooker Pineapple Curd
Servings: About 2 cups
Ingredients
1 cup pineapple juice (fresh or store-bought)
1 cup granulated sugar
3 large eggs
1/2 cup unsalted butter, cubed
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon lemon juice
Directions
