A friend of mine recently gave me a fabulous book on how to make all kind of spreads. This particular raspberry and black pepper curd recipe picked my curiosity… Raspberry and black pepper, really?!
Well, let me tell you these two perfectly match! Used in the right proportions, black pepper amazingly enhance raspberry’s taste. And if you’re not convinced, you can just skip the pepper part and enjoy a delicious raspberry curd 
You can spread it on bread or sweet buns, mix it with plain yogurt, use as a pastry case and so many more. Amongst other pastries, I used it to make individual fig tartes tatin that came out wonderful. Unfortunately they were all gone before I could take pictures!
This recipe is a perfect basis for tons of desserts. Stay tuned; I’ll definitely post a bunch of recipes using this raspberry curd.
Here is a link
Preparation time: 10 minutes – Cooking time: 20 minutes
Ingredients (for about 1 lb / 450 g)
0.6 lb (300 g) of fresh or frozen raspberries
0.4 lb (200 g) of sugar
3,5 oz (100 g) of butter (at room temperature)
3 eggs
2 tablespoons of water
1 teaspoon of freshly grounded black pepper
1 pinch of salt
Instructions
Hint: In order to easily sterilize the jars you’ll be using, just put them in a cold oven, set heat to 350°F (180°C – Th 6). Once temperature has reached, leave the jars for 20 minutes in the oven. Let them cool down, you’re done! Ready to be filled.
1/ Heat a medium pan over low heat, add raspberries, water, sugar, eggs, ground black pepper and salt. Stir with a wooden spoon.
2/ Dice butter into small pieces.
3/ When raspberries begin to break and mixture is starting to bubble, add butter and stir until it has melt.
4/ Increase heat and keep stirring the curd mixture until it thickens. (Your raspberry curd should coat the wooden spoon, not staying liquid)
5/ Rub immediately through a sieve (prefer a plastic one, a metallic one would spoil fruit flavor), and pour into an airtight container or a sterilized pot.
You can keep it for 3 weeks in the fridge.
Have fun making more recipes with it 
The Chef In My Head Says: novembre 2nd, 2010 at 1:07
Mmmmmmm, that sounds so good! ~LeslieMichele
Jenny Nguyen Says: novembre 4th, 2010 at 10:22
I once had a rasberry and black pepper sorbet and it was amazing..
Jamie Says: novembre 4th, 2010 at 10:52
This actually looks and sounds fabulous! I am imagining all of the sweet and savory things that could be paired with this! Love the color, too.
Kathleen Says: novembre 4th, 2010 at 6:19
Flavors sound wonderful. Thank you for the great combination and something new to try.
Cook is Good Says: novembre 4th, 2010 at 8:28
Stunning curd! Very original, congratulations on top 9!
Giorgia
Sophie Says: novembre 5th, 2010 at 6:15
I love this experimental combo of opposite flavours!! It surely looks interresting, amazing & lovely appetizing too!
Yummie food! Great as food gifts too!
Food Review Says: novembre 16th, 2010 at 2:24
Oh this looks so delicious. I went and bought all the ingredients this morning and I will be sure to write back if I can make it as good as yours. I just love the idea of spreading it on bread.
Alisa Says: novembre 19th, 2010 at 9:36
how interesting.Wouldnt have thought black pepper could enhance the flavors of raspberry.I would love to try this soon.Thanks for sharing how you made this.
rebecca subbiah Says: novembre 20th, 2010 at 4:14
wow this is cool, would be nice with a cheese plate
jordan iv Says: janvier 24th, 2011 at 7:29
I like this weblog so much, saved to bookmarks .
mayajo Says: mars 16th, 2011 at 8:26
never thought of this, this is terrific to try
Benita Wheeler Says: mai 23rd, 2011 at 6:22
This takes me back with my daddy on a Saturday morning. Thank you for the walk through memory lane.
Carolina de Witte Says: mai 24th, 2011 at 7:06
I just found this website today, and am sad that it is now defunct. What happened? I was so loving it. Of course I will read all of the old entries, but it is sad that it is gone or not being kept current. It is one of the nicest food blogs I’ve seen.
French Cooking for Dummies Says: juillet 9th, 2011 at 12:38
@Carolina Definitely agree with you! My professional life has been overwhelming these past months… But I’m definitely not abandoning this blog! I’m still cooking and shooting, more recipes are coming soon