400 g quinces peeled and cored, cut in to small pieces
65 g lemon juice
125 g unrefined caster sugar
4 whole eggs
75 g unsalted butter, cold cut in to small pieces
pinch of salt
Place the chopped quince in a medium saucepan and cover with cold water, bring to the boil and cook until the quinces are soft.
Drain the cooked quince from the water and puree while warm to a smooth pulp.
Scrape the warm quince puree in to the top part of a double boiler.
While the puree hots up , whisk together the eggs, sugar, salt and lemon juice in a separate bowl.
Add the egg mixture to the quince puree in the double boiler, cook the mixture for approximately 20 minutes, until the mixture has thickened. Stir occasionally, do not over heat, as overheated eggs could cause the curd to curdle.
Once cooked, add the cold butter to the hot mixture and mix until the butter dissolves and the curd is left with a shiny gloss.
Let the curd cool completely, store in a clean jar in the fridge for up to three days.