Pomegranate Curd

I often like to stick to using seasonal flavors, and I am LOVING pomegranate season. I love tart fruits, especially when baking some pommes are just perfection. And of course, curd is super versatile, you can use it as a cupcake filling, a cake filling, on top of pavlova, an ice cream topping, on toast (instead of jam), heck its even good on top of pancakes!

Ingredients:

• 2 cup pomegranate (or other fruit) juice

• 150g (¾ cup) granulated sugar

• 5 egg yolks

• 1 tbsp lemon zest

• Pinch salt

Directions:

1. Place pomegranate juice in a small pot over medium heat. Cook until juice reduces to about 1 cup (about 10 minutes). Set aside.

2. In a medium bowl, whisk together sugar and egg yolks, then whisk in pomegranate juice, lemon zest, and salt. Fill a large pot with about 1 inch of water and place the medium bowl over the pot, making sure the bowl does not touch the water.

   1. I recommend using a metal bowl, as it will take a very long time for the mixture to heat in a glass bowl.

3. Whisk constantly until the mixture thickens. You’ll know it's done when the mixture coats the back of a spoon and if you run your finger down the spoon, it will leave a line where your finger was. Run your curd through a sieve to remove any possible pieces of scrambled egg yolk.

4. Allow curd to cool completely before refrigerating.