There is nothing better in your local produce section right now then the citrus fruit that is available.
The selection of oranges is vast, from regular navals, mandarins, tangelos, to Seville and blood oranges you can’t go wrong. Though no matter how fabulous that oranges are I always gravitate back to the table in my produce section where I have the grapefruit display.
I eat it with just a light sprinkle of sugar. But recently have been experimenting with it. The Sugared Grapefruit Rind is amazing. It is little strips of sweet Grapefruit love, full of fantastic grapefruit flavour.
Then I thought some grapefruit curd was in order. One word. Fabulous!
So then I started thinking of where I could use the curd and naturally Macarons seemed lie the perfect place to use it.
Grapefruit Curd is easy to make and using proper processing techniques you can make it for long time storage so you can always have a jar on hand.
- 3 ruby red grapefruit
- 1½ cups of sugar
- ⅔ cup of lemon juice
- 6 eggs
- 8 tablespoons of butter
- 2 tablespoons of grapefruit zest
- Using warm water and a tiny squirt of soap wash your grapefruit and rinse very well.
- Using a microplane or the fine side of a box grater remove the zest from the grapefruit.
- Now you can juice the grapefruit. It is important to remove the zest while they are still whole.
- It becomes quite difficult to zest them once they are cut and juiced.
- Place the juice in a small pot an bring to a low boil.
- Reduce until you have 2 cups of liquid.
- Allow to cool.
- Place a small pot half full with water on the stove on medium high heat.
- Bring to a simmer.
- Place the juice, eggs and sugar in a stainless steel bowl and whisk until combined.
- Place the bowl on top of the simmering pot.
- Cook, stirring constantly until it becomes thick, about 10 minutes.
- Remove from heat and immediately pour through a fine strainer to remove any lumps.
- Cut the butter into small pieces and whisk into the mixture until the butter has melted.
- Add the zest and stir well.
- Ladle the hot curd into hot sterilized jars.
- Add the lids and screw bands until finger tight.
- Place the jars into a hot water bath and process for 5 minutes
You can find my step by step process for French Macarons on the site. I have tried many recipes and have found success with the recipe I have posted. I topped the Grapefruit Macarons with pieces of the Sugared Grapefruit Rind to make it the perfect Grapefruit trifecta!