If you haven't tried Fresh Fig Curd before, I am giving you zero excuses not to give it a whirl. My quick and easy recipe is ready in around 20 minutes with no double boiling or faffing around. And the smooth and silky curd is a taste sensation!
Trim the top and bottom off 250g Ripe Figs. Trim to the point where you reach pink flesh. Cut the figs into rough 1cm/½" chunks.
Add the chopped figs to a medium saucepan along with 100 ml Waterand a small pinch of Sea Salt Flakes. Cook the figs over a medium heat until the pieces are soft enough to easily squash with a spatula – around 5 minutes.
Add 30g Salted Butterand 40g Sugar to the figs.
Continue to stir over the heat until the sugar and butter have melted – around 1 to 2 minutes.
Pour the mixture into a large jug or blender jug ready to puree.
Use a stick blender or regular blender to puree the fig mixture until it is as smooth as possible.
Take 2 Eggs and seperate half. Put the separated egg white aside to use another time.
Add the whole egg and egg yolk to the fig mix and blend again until everything is incorporated.
Strain the mixture back into the saucepan. This will remove the remaining pieces of fig skin.
Stir the mix over the heat until it has thickened. You can raise the heat a little at the beginning to get the heat up. And you can continue to adjust the heat so that the mixture is no hotter than a very light simmer. If you are underconfident, keep the heat low – it will just take longer to thicken. Keep stirring and make sure to keep scraping along the bottom of the pan. Do not walk away or take your eyes of the pan.
The curd is ready once it coats the back of a spoon or spatula. This should take no more than 4 to 5 minutes. You will know it is ready when it stops getting any thicker.
Take the curd off the heat and stir in 1 tbsp Lemon Juice.
If your curd decides to break/split during the thickening process or after the lemon juice is added, you can simply blend it again before storing and it will come back together as a smooth curd. I do find that this is more worth doing with this fig curd than any of the other curds I've made due to the late addition of the lemon juice.