Consider doubling or even tripling this recipe because Pomegranate Bergamot Curd disappears quickly. A small jar makes a unique gift.
1/3 cup sugar
5 drops bergamot oil
½ cup pomegranate syrup
6 tbsp (3/4 stick) unsalted softened butter
3 tbsp lime juice
1. In a sauce pan combine eggs, sugar, and bergamot oil. Whisk until sugar dissolves.
2. Add pomegranate syrup, butter, and lime juice.
3. Melt butter by whisking constantly over medium heat. When curd thickens and begins to simmer, remove from heat and continue whisking for one minute. Pour into jar and refrigerate. Enjoy on bread or scones.
This recipe will work without the bergamot oil, but will lack a unique bouquet. If bergamot oil is unattainable try replacing it with ¼ teaspoon ginger.
Growing wild all over the island, pomegranates were made into syrup for use year round. Gezzer is one of the many recipes which took advantage of this delicious fruit.