Monday, August 3, 2015

Peach Curd


Peach curd. If you've never had it...you're missing out. Big time!

When it comes to peach jam/jelly/chutney/salsa etc....peach curd is my favorite of the peach "products."  It's not can-able but it freezes nicely. 

Peach Curd 

1 cup peach puree - peel, chop, and food process the peaches until smooth
1/2 cup sugar
1 tablespoon + 1 teaspoon lemon juice (fresh or bottled)
4 egg yolks
1 whole egg
4 tablespoons butter, cut into each tablespoon

You need to set up a double boiler type situation. I only have a small double boiler so I use a medium size pot and a stove safe bowl that fits perfectly in the pot. 

Fill pot with a little water and bring it to a boil and then back it down to a simmer. Mean while add peach puree, lemon juice, sugar, and eggs to the bowl. Place inside the pot and begin whisking.  And whisking some more. You'll need to whisk for about 8-10 minutes until the curd starts to thicken.  Usually set a timer, whisk with one hand, and play on my phone with the other to pass the time faster.  

Remove from the heat and whisk in butter one tablespoon at a time. 

Use right away or freeze.


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