Gooseberry Curd

• 1 pint gooseberries, rinsed
• 2 tablespoons water
• 1/2 cup sugar
• 2 tablespoons unsalted butter
• 2 medium eggs
• 1 medium egg yolk

1. Place the gooseberries and water in a noncorroding saucepan. Cover and cook on a low-medium heat, stirring occasionally, for 20 minutes or until gooseberries are mushy.
2. Puree the gooseberries through a strainer to produce about 1.25 cups of puree.
3. Stir the sugar and butter nto the warm puree and heat, stirring occasionally.
4. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat (temper) the eggs.
5. Add the egg mixture to the pan and cook over low heat, stirring constantly, until the mixture is well thickened, and has reached a temperature of 170 degrees F. (75 degrees C.).
6. Pour into a container, cover and chill.

gooseberries, water, sugar, unsalted butter, eggs, egg yolk

Taken from www.epicurious.com/recipes/member/views/gooseberry-curd-50089380 (may not work)