Peach Curd Recipe
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.
- 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
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
- 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.
- 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.
- 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).
- 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.
- 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
Find it online: https://jedentaglecker.com/peach-curd-recipe/
