Loquat Curd

For their brief season in late May, loquats are high on my shopping list. They are not widely available, and are easily damaged in transit. When ripe, the skin changes from unblemished, smooth, bloomy and apricot in colour, and develops brown patches. This puts off many buyers, and the fruit, particularly on street barrows and market stalls, is often sold very cheaply. Lovely in a simple compote or fool, loquats also make good sorbets, ice cream and jam. They can be substituted for apricots