PEACH CURD RECIPE RECIPES

Steps:

• Peel and slice the peaches and place them in a blender or food processor, then purée until smooth. You should wind up with about 1 cup of purée. Set aside.
• Fill the bottom pot of a double boiler with 3-4" of water and turn heat to high. Bring the water to a boil, then reduce to a simmer. You may also use a pot with a heatproof bowl3 on top instead of a double boiler. Prepare the water the same.
• Combine the egg yolks, sugar, lemon juice, salt, and peach purée in the top pot of the double boiler. Use a silicone whisk3 to continuously whisk the mixture as it cooks. It is important to keep the mixture moving so the eggs don't cook or curdle. Continue whisking the mixture until it becomes thick and foamy, approximately 15 minutes. If you want to check the temperature of the curd with an instant read thermometer to be safe, it should reach 170ºF (77ºC).
• Remove double boiler or top bowl from heat and whisk in butter pieces 2 at a time, adding the next pieces after previous pieces have mostly melted.
• When all of the butter has melted, place a piece of plastic wrap directly on top of peach curd, making sure the plastic wrap is touching the surface of the curd. Allow peach curd to cool in the refrigerator (it will thicken as it cools), about 2 hours. Remove plastic wrap when you are ready to use it. Leftover peach curd stays fresh in the refrigerator, covered tightly, up to 1 month, or in the freezer, up to 1 year. Thaw in the refrigerator overnight.

Steps:

• Beat the egg yolks with the sugar, peach puree, lemon juice, and rosewater. Place over simmering water and stir constantly till thickened. Remove from heat and beat in butter, bit by bit. Strain well and chill.