I've been absent here for the last few weeks more than ever. With traveling, some urgent personal business to attend to, more German house guests, work and blah blah blah. Sometimes life takes over..
I just spent 8 days at our friends avocado farm in Temecula CA. They were harvesting the avocados and I am sure I ate half the grove before I left. These are dear long time friends of mine who indulgently let me run wild in their orchard whenever I'm visiting. I was planning on baking with their tasty Hass avocados as well as the kumquats, lemons and sugar sweet pink grapefruits that were all falling off the trees but I only got as far as this cherimoya curd which was originally part of a plan to make cherimoya vanilla cupcakes but then that urgent personal business took over and well....all I was left with at the end of my stay was curd.
However, it's amazing curd. Delicious curd. Delectable eaten straight with locally grown blueberries on top curd (trying to get over my irrational dislike of the word curd by using it over and over.)
These cherimoyas were going soft but the flavor was at it's peak creating a unique tasting treat. Putting the berries on top really enhanced the flavor.
To make the curd, I used the recipe for Starfruit Curd by Global Table Adventure. Instead of juicing the star fruits. I used one cup of cherimoya pulp (with seeds removed). I put it in the food processor until smooth and added it to the recipe. Wow!