This lovely Spanish Persimon® curd is so easy to make, using simple fresh ingredients. For a festive idea, serve for breakfast with lemon icing-drizzled croissants arranged in a star shape – a spectacular treat to share!

Makes 1 jar of curd
Preparation time: 20 minutes
Cooking time: 30-45 minutes

Ingredients

Persimon Curd:

• 2 Spanish Persimons®
• 2 egg yolks
• 25g caster sugar
• 25g butter, melted
• Finely grated zest of 1 large lemon

To serve:

• 6-12 fresh croissants
• 100g icing sugar
• 1-2tbsp lemon juice
• A few glace cherries and rosemary sprigs
• A little icing sugar
• Slices of Spanish persimon

Method

1. Remove and discard the leafy tops from the Spanish Persimons®, then chop the fruit. Put into a saucepan with 250ml water and simmer for 20-25 minutes until soft. Puree with a hand-held stick blender, or in a blender. Cool for 10 minutes.
2. In a large heatproof bowl, whisk the egg yolks and caster sugar until combined, then stir in the Persimon® puree, melted butter and lemon zest.
3. Set the bowl over a large saucepan of gently simmering water and stir with a wooden spoon until the mixture thickens – this will take 10-20 minutes. The mixture thickens more as it cools.
4. Pour into a sterilized jar and seal with the lid. Cool, then refrigerate and use within a week.
5. To serve, arrange the croissants in a circle, with a bowl of the Persimon® curd in the centre. Mix the icing sugar and lemon juice to make a thin icing. Drizzle over the croissants and decorate with glace cherries and rosemary sprigs dusted with icing sugar. Serve with slices of Spanish Persimon®.

Cook’s tip: Serve the curd with warm scones, toast or soda bread for a yummy treat.