Peach Curd Recipe

Introduction

This luscious peach curd is a delightful way to enjoy fresh peaches beyond the usual season. Smooth, tangy, and buttery, it’s perfect for spreading on toast, dolloping on desserts, or swirled into yogurt.

Ingredients

• 3 large peaches
• 4 large egg yolks
• ½ cup (100g) granulated sugar
• Juice of 1 lemon
• ⅛ teaspoon salt
• ½ cup (113g) unsalted butter, softened and cut into 8 pieces

Instructions

1. Step 1: Peel and slice the peaches, then purée them in a blender or food processor until smooth. You should have about 1 cup of peach purée. Set aside.
2. Step 2: Prepare a double boiler by filling the bottom pot with 3-4 inches of water and bringing it to a boil; then reduce to a simmer. Alternatively, use a heatproof bowl placed over a pot of simmering water.
3. Step 3: In the top part of the double boiler, combine the egg yolks, sugar, lemon juice, salt, and peach purée. Continuously whisk the mixture with a silicone whisk to prevent the eggs from cooking or curdling. Cook until the curd thickens and becomes foamy, about 15 minutes. The temperature should reach 170ºF (77ºC) if you use a thermometer.
4. Step 4: Remove from heat and whisk in the softened butter pieces two at a time, waiting for each batch to mostly melt before adding more.
5. Step 5: Press a piece of plastic wrap directly onto the surface of the peach curd to prevent a skin from forming. Refrigerate for about 2 hours until chilled and thickened. Remove the plastic wrap before serving.

Tips & Variations

• If fresh peaches aren’t available, thawed frozen peaches can be used, but strain to remove excess liquid before puréeing.
• For a smoother texture, strain the peach purée before mixing it with the eggs.
• Add a pinch of ground ginger or cinnamon for a warm, spicy twist.

Storage

Store peach curd in an airtight container in the refrigerator for up to 1 month. It can also be frozen for up to 1 year; thaw in the refrigerator overnight before use. Reheat gently if you want to restore a spreadable consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole peaches with skins for the curd?

It’s best to peel the peaches because the skins can affect the smooth texture and color of the curd. Blanching the peaches briefly in hot water makes peeling easier.

Why do I need to whisk the curd continuously?

Continuous whisking prevents the eggs from scrambling and ensures a smooth, creamy texture by evenly distributing heat as the mixture thickens.

Peach Curd Recipe

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★★★★★

4.8 from 120 reviews

A luscious homemade peach curd made from fresh peaches, egg yolks, and buttery goodness. This silky, tangy spread is perfect for spreading on toast, dolloping on desserts, or stirring into yogurt for a sweet peachy treat.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes plus 2 hours chilling time
• Yield: About 1 cup (8 servings) 1x
• Category: Dessert Sauce/Spread
• Method: Double Boiler (Stovetop)
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Peach Purée

• 3 large peaches, peeled and sliced

Curd Mixture

• 4 large egg yolks
• ½ cup (100g) granulated sugar
• juice of 1 lemon
• ⅛ teaspoon salt

Finishing

• ½ cup (113g) unsalted butter, softened to room temperature and cut into 8 pieces

Instructions

1. Prepare the Peach Purée: Peel and slice the peaches, then place them in a blender or food processor. Purée until smooth, yielding about 1 cup of purée. Set aside for use in the curd.
2. Set Up Double Boiler: Fill the bottom pot of a double boiler with 3 to 4 inches of water and bring to a boil over high heat. Then reduce the heat to simmer. Alternatively, use a heatproof bowl set over a pot of simmering water to create a makeshift double boiler.
3. Cook the Curd Mixture: In the top pot of the double boiler, combine egg yolks, sugar, lemon juice, salt, and the prepared peach purée. Using a silicone whisk, continuously whisk the mixture as it cooks to prevent the eggs from curdling. Keep the mixture moving until it thickens and becomes foamy, about 15 minutes. For safety, the temperature should reach 170ºF (77ºC).
4. Add Butter: Remove the double boiler from heat and whisk in the softened butter, adding two pieces at a time. Stir until each portion has mostly melted before adding the next pieces to ensure a smooth, rich curd.
5. Cool and Store: Press a piece of plastic wrap directly onto the surface of the peach curd to prevent a skin from forming. Refrigerate for about 2 hours to allow the curd to thicken. Remove the plastic wrap before serving. Store leftovers tightly covered in the refrigerator for up to 1 month or freeze for up to 1 year. Thaw frozen curd in the refrigerator overnight before use.

Notes

• Whisk continuously during cooking to avoid scrambled eggs and achieve smooth curd.
• Using a double boiler prevents direct heat and curdling, ensuring silky texture.
• Peach curd thickens as it cools; be patient when refrigerating.
• Plastic wrap on the surface prevents a skin from forming on the curd.
• Store curd in airtight containers for best freshness.

Keywords: peach curd, fresh peach spread, homemade curd, fruit curd recipe, peach dessert sauce