Peach Curd
Serves 1
15 mins prep
15 mins cook
60 mins Chill Time
30 mins total
This peach curd is absolutely packed with peach flavor, is thick and creamy, and sweet and tangy. It's the perfect peach spin on a classic lemon curd, and a great way to use up your fresh peaches! Simmering down the peaches with the skins gives this peach curd even more peach flavor and saves yourself the extra work of peeling the peaches. It also makes the peach curd a gorgoeus peach color. Enjoy it by the spoon, over ice cream, on scones, toast, yogurt... Or even as a tart and cake filling for your fancier needs. It can essentially be used in any way a lemon curd or peach jam would be used.
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Run a knife halfway through the middle of each peach, and turn the peach to cut all around the stone. Turn the peach and cut around the stone all the way around another time so that it's cut into quarters.
⅕ 5 whole medium peachesThen use your hands to twist the peach, this will release the flesh from the stone. Cut the pieces into smaller, half inch pieces, and place into a saucepan. Discard the stones (pits).
Add sugar and lemon juice into the saucepan with the peaches and heat on medium-low heat, stirring frequently.
<strong>⅓</strong> granulated sugar<strong>¼</strong> lemon juiceHeat the peach mixture until it comes to a low boil. Stir frequently as it boils and reduces to a little over half - it should be about 1 ¼ cups if you measure it. It will be much much thicker in texture - almost like a jam. Smash the peach pieces with your spatula as you stir it.
While the peach sauce reduces, crack the eggs into a separate heat safe bowl. Whisk together by hand until smooth.
⅕ 4 large eggsOnce the peach sauce is thick and reduced, carefully add spoonfuls of the hot peach mixture into the egg mixture in the bowl, whisking the eggs vigorously. Add a spoonful at a time, whisking well, until all of the peach mixture is added.
Then, pour the peach and egg mixtureback into the saucepan, and heat on low heat, cooking it until it starts bubbling. It will become very thick so it's important to stir or whisk this constantly.
Once thick, strain the curd through a mesh sieve, and use a whisk to help push all the curd through quickly.
Add butter and salt to the strained cord, and stir to melt the butter and mix it in.
<strong>¼</strong> butter<strong>⅛</strong> sea saltTransfer to a non-metal container or jar to chill in the fridge - it will thicken even more once chilled.
