I’ve been hunting for something like this recipe forever. Finally found it, and it’s so good!
Pineapple curd is an indulgent yet refreshing twist on the traditional lemon curd, bringing a sweet and tangy tropical flair that is hard to resist. This silky-smooth treat is made from pineapple juice, eggs, sugar, and butter, resulting in a rich and creamy spread that can brighten up almost any meal. Preparing pineapple curd in a slow cooker ensures that the heat is evenly distributed, helping to avoid the risk of curdling while giving the curd the perfect texture.
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In this guide, we’ll walk you through the simple process of making slow-cooker pineapple curd, as well as the many ways you can use this delicious spread to elevate both sweet and savory dishes.
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Ingredients for Slow Cooker Pineapple Curd
To make pineapple curd in the slow cooker, you will need the following ingredients:
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| Ingredient | Quantity |
|---|---|
| Pineapple juice (fresh or store-bought) | 1 cup |
| Granulated sugar | 1 cup |
| Large eggs | 3 |
| Unsalted butter, cubed | 1/2 cup |
| Cornstarch | 1 tablespoon |
| Water | 2 tablespoons |
| Lemon juice | 1 teaspoon |
These basic ingredients combine to create a flavorful and versatile curd that can be used in numerous ways, both sweet and savory.
Step-by-Step Directions for Slow Cooker Pineapple Curd
1. Prepare the Pineapple Mixture
Begin by whisking together pineapple juice, sugar, and eggs in a medium-sized bowl. Ensure that the mixture is well-combined and smooth. This mixture will serve as the base of your curd.
2. Transfer to Slow Cooker
Once the ingredients are mixed, pour the pineapple mixture into the slow cooker. Add the cubed unsalted butter directly into the slow cooker. The butter will melt slowly, creating a luxurious creaminess that defines a good curd.
3. Add the Cornstarch Mixture
In a small bowl, mix cornstarch with water until the cornstarch has fully dissolved. Cornstarch is used to thicken the curd and provide it with the signature creamy texture. Stir the cornstarch mixture into the slow cooker along with lemon juice.
4. Cook on Low Heat
Cover the slow cooker and set it to the LOW heat setting. Allow the curd to cook for 2-3 hours, stirring the mixture every 30 minutes. This regular stirring helps to prevent curdling and ensures even cooking throughout.
After 2-3 hours, the mixture should thicken and coat the back of a spoon. If the curd has not reached the desired consistency, continue cooking in 30-minute increments, stirring occasionally, until thickened.
5. Blend and Strain
Once the curd has reached the desired thickness, transfer the mixture to a blender and blend until the curd becomes completely smooth. Be cautious during this step as the mixture will be hot. Alternatively, you can use an immersion blender directly in the slow cooker.
After blending, strain the curd through a fine-mesh sieve to remove any egg bits or cornstarch lumps that may have formed during the cooking process. This will give the curd a silky, luxurious texture.
6. Store and Cool
Transfer the strained curd into sterilized jars. Allow the curd to cool completely before sealing the jars with their lids. Store the jars of pineapple curd in the refrigerator for up to two weeks.
