Jordanian Boysenberry Curd

Ingredients:

3 cup Boysenberries

1/4 cup Lemon Juice

1/4 cup Sugar

1 cup Unsalted Butter

3 Egg Yolks

Cooking Instructions:

Puree the Boysenberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve. Place the strained Boysenberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the Boysenberry mixture to the egg yolks and blend well. Pour the egg yolk and Boysenberry mixture into the saucepan with the rest of the Boysenberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate. Boysenberry curd will keep up to 10 days in the refrigerator.

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