Peaches: For this recipe, I highly recommend using ripe yellow peaches with vibrant red skins. The skins are crucial for intensifying the peach flavor and giving the curd its beautiful pale pinkish-orange hue. Don’t worry about peeling them; the small pieces of skin will be strained out later, resulting in a perfectly smooth curd. While yellow peaches are ideal for their robust flavor and color, white peaches can also be used, though the final color of the curd might be slightly different. This recipe is also an excellent way to salvage ripe or even mealy peaches. Five medium peaches yield just over a cup of curd, making it a practical solution for using up fruit before it spoils. Frozen peaches are also a viable option, offering convenience and allowing you to enjoy this treat year-round.

Lemons: Freshly squeezed lemon juice is absolutely essential. Peaches, while sweet, lack the natural acidity needed to give a curd its characteristic tart and bright flavor. The lemon juice provides this crucial tang, balancing the sweetness of the peaches and making their flavor truly pop. It also plays a vital role in the curd’s structure and preservation. Always opt for fresh lemons over bottled juice, as the fresh zest and juice contribute a brighter, more authentic citrus note that bottled versions simply cannot replicate, even if the “lemon” flavor isn’t overtly dominant in the finished curd.

Eggs: This recipe calls for 4 whole large eggs. Using whole eggs is a fantastic technique as it helps to thicken the curd exceptionally well without requiring an excessive amount of yolks. This not only makes the recipe more accessible by avoiding leftover egg whites but also allows the natural, delicate pale peach color to shine through more clearly compared to using only yolks, which can sometimes result in a deeper yellow hue that might overshadow the peach’s natural shade.

Granulated Sugar: Sugar is more than just a sweetener; it plays a critical role in the texture and stability of the curd. It balances the tartness from the lemon juice and concentrates the natural sweetness of the peaches. Adjusting the amount slightly can cater to your personal preference, but ensure you include enough to achieve the desired consistency and flavor balance.

Butter: A generous quarter cup of unsalted butter is whisked into the curd at the very end of the cooking process. This addition is transformative. The butter adds a luxurious richness and a silky smoothness to the texture, helping to cut through any remaining tartness. It also contributes to the curd’s final thick and creamy consistency, giving it that melt-in-your-mouth quality that makes curds so irresistible. Using high-quality butter will further enhance the overall flavor and mouthfeel.

Step 1: Prepare the Peaches. Begin by carefully running a sharp knife halfway through the middle of each peach, circling all around the stone. This initial cut helps to separate the fruit efficiently. Then, turn the peach and repeat the cut all around the stone one more time, effectively quartering the peach while it’s still on the stone. This makes the next step much easier.

Step 2: Remove Stones and Dice. Once the peaches are quartered, use your hands to gently twist each peach half. This action will easily release the peach flesh from the stone. Discard the stones. Then, take the peach pieces (skins on!) and cut them into smaller, roughly half-inch pieces. Transfer all the diced peaches directly into a saucepan, ready for cooking.

Step 3: Begin Simmering the Peaches. To the saucepan containing the diced peaches, add the granulated sugar and freshly squeezed lemon juice. Place the saucepan over medium-low heat. Stir the mixture frequently to ensure the sugar dissolves evenly and the peaches cook down without sticking to the bottom of the pan. This initial simmer will start to release the peaches’ juices and flavors.

Step 4: Reduce the Peach Mixture. Continue heating the peach mixture until it reaches a gentle, low boil. Maintain this simmer, stirring frequently, until the mixture reduces significantly – ideally to a little over half its original volume. You’re aiming for approximately 1 ¼ cups if measured. The texture should transform into something much thicker, almost jam-like, as the moisture evaporates and the flavors concentrate. As you stir, use your spatula to gently smash the peach pieces, helping them break down further.

Step 5: Prepare the Eggs. While the peach sauce is actively reducing on the stovetop, crack the whole eggs into a separate, heat-safe bowl. Using a hand whisk, vigorously whisk the eggs until they are completely smooth and uniform in color. This ensures there are no lumps of egg white, which is crucial for achieving a silky-smooth curd texture.

Step 6: Temper the Eggs. Once the peach sauce is thick and adequately reduced, it’s time to temper the eggs. This is a critical step to prevent the eggs from scrambling. Carefully add spoonfuls of the hot peach mixture into the whisked egg mixture in the bowl, whisking the eggs vigorously and continuously after each addition. Continue this process, adding one spoonful at a time and whisking thoroughly, until all of the hot peach mixture has been incorporated into the eggs. This gradually raises the temperature of the eggs.

Step 7: Cook the Curd to Thick Perfection. Pour the tempered peach and egg mixture back into the clean saucepan. Return it to low heat, and cook, stirring or whisking constantly, until the mixture begins to bubble gently and becomes very thick. It’s crucial to stir constantly to prevent the eggs from scrambling or sticking to the bottom, ensuring a smooth, lump-free curd. Look for a consistency that coats the back of a spoon.

Step 8: Achieve Ultimate Smoothness. Once the curd has reached its desired thickness, immediately strain it through a fine-mesh sieve set over a clean bowl. This step is essential for removing any small bits of peach skin or any minuscule scrambled egg particles, ensuring your peach curd is incredibly smooth and luxurious. Use a whisk or a spatula to help push all the delicious curd through the sieve quickly and efficiently.

Step 9: Enrich with Butter and Salt. To the warm, strained curd, add the butter (cut into pieces to help it melt faster) and the sea salt. Stir or whisk gently until the butter is completely melted and fully incorporated into the curd, making it even richer and glossier. If using salted butter, you may want to omit or reduce the added salt.

Step 10: Chill and Enjoy. Transfer the finished peach curd into a non-metal container or jar. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Place it in the refrigerator to chill thoroughly. The curd will continue to thicken significantly as it cools, achieving its final, irresistible consistency. Chill for at least 1 hour before serving.

✔️ Expert Tips for Flawless Peach Curd

1. Always Keep the Peach Skins On: This is not just a time-saving hack; it’s a flavor enhancer. The peach skins contain a significant amount of concentrated peach flavor and natural pigments. Including them during the simmering process deeply infuses the curd with a robust peach taste and contributes to its beautiful, delicate pale pink-peachy color. Don’t worry, they will be strained out later, leaving you with a perfectly smooth result.
2. Thoroughly Reduce the Peach Sauce: Before combining with the eggs, ensure you reduce the peach mixture by at least half, or until it’s notably thick and jam-like (about 1 ¼ cups). This crucial step concentrates the natural peach flavor, preventing the final curd from being watery or bland. If the peach mixture isn’t reduced enough, the curd may not set properly and will lack intensity.
3. Gradually Temper the Eggs with Hot Peach Sauce: Patience is key here. Adding the hot peach sauce to the eggs all at once will undoubtedly scramble them, resulting in a lumpy, unappealing curd. By adding the hot mixture spoonful by spoonful while continuously whisking the eggs, you slowly bring the eggs up to temperature, allowing them to cook gently and evenly into a smooth, thick custard.
4. Store Curd in Non-Metal Containers: Acidity in fruit curds can react with metal, leading to an unpleasant metallic aftertaste. Always transfer your finished peach curd to a glass jar or a non-metal container for chilling and storage. For an even better outcome, consider cooking the curd in a non-metal or ceramic-coated saucepan to minimize any potential metallic interaction from the start.
5. Don’t Overcook the Curd: Once the curd begins to thicken significantly and coats the back of a spoon, remove it from the heat. Overcooking can lead to a grainy texture as the eggs coagulate too much, or it can become too stiff. It will continue to thicken as it cools in the refrigerator, so it’s better to err on the side of slightly less cooked than overcooked.
6. Press Plastic Wrap Directly onto the Surface: To prevent a “skin” from forming on the surface of your cooling curd, press a piece of plastic wrap directly onto its surface before refrigerating. This creates a barrier that locks in moisture and keeps the curd perfectly smooth.

The versatility of peach curd is truly remarkable, allowing it to substitute for lemon curd or even jam in nearly any application. Its bright, tangy-sweet flavor profile makes it a delightful addition to both sweet and savory dishes, especially during the peak of peach season. Here are some inspiring ideas to make the most of your luscious peach curd:

For a delightful start to your day, generously dollop it over creamy Greek yogurt or your favorite cereal. It’s also heavenly spread on freshly toasted artisanal bread, warm homemade scones, or fluffy pancakes and waffles. Imagine a stack of golden pancakes with a generous swirl of peach curd – pure breakfast bliss!

Beyond breakfast, peach curd shines in desserts. Use it as a vibrant, flavorful filling for delicate tarts, elegant macarons, or classic layer cakes. It’s particularly exquisite when layered into a Victoria sponge cake, offering a summery alternative to traditional lemon or raspberry fillings. You can also sandwich it between shortbread cookies for a unique fruity twist, similar to these popular lemon shortbread cookies, but with a peachy surprise. And during the warm summer months, elevate your ice cream sundaes to gourmet status by spooning warm or chilled peach curd over vanilla bean ice cream with a sprinkle of fresh berries – a truly irresistible combination!

Honestly, its irresistible taste often leads to the simplest, most satisfying way to enjoy it: straight off the spoon. My family certainly couldn’t resist!

I must admit, I have a slight obsession with creating vibrant and flavorful fruit curd recipes. They are simply irresistible – perfectly balanced between tangy and sweet, wonderfully smooth, and absolutely bursting with concentrated fruit flavor! Making curds is also an ingenious way to use up a large quantity of fruit before it goes bad, or to enjoy the taste of summer fruits year-round by using frozen options. While the classic lemon curd is always a staple, I love venturing into new fruit territories to create these delightful and versatile sweet-tart spreads:

• This luscious raspberry curd is a harmonious blend of tart and sweet, surprisingly simple to prepare as everything comes together before cooking. Its vibrant color and intense berry flavor make it a stunning addition to any dessert.
• My cherry curd recipe is one of my latest and most adored creations. It captures the essence of a perfectly ripe cherry pie but with an even more intense, silky smooth experience. It’s both tart and sweet, truly a taste revelation.
• Prepare to be amazed by blueberry curd, which boasts a striking bright purple hue and is packed to the brim with rich, authentic blueberry flavor. It’s a gorgeous and gourmet treat perfect for summer berries.
• The strawberry curd is a delicate pale pink and tastes like sweet, tangy strawberry dreams. It’s light, refreshing, and captures the fresh taste of summer strawberries in every spoonful, making it perfect for light desserts or simply by itself.

Absolutely, you can use white peaches! While yellow peaches typically offer a slightly more robust flavor and a classic peachy-orange color, white peaches will still yield a delicious curd. Just be aware that the final color might be a little lighter or less intensely yellow.

For the best flavor and juiciest results, I highly recommend waiting until your peaches are ripe and soft to the touch. Unripe peaches will not break down as easily and will lack the concentrated sweetness and flavor needed for a truly delicious curd. If your peaches are firm, simply leave them out on your kitchen counter for a day or two until they soften when gently pressed.

Yes, this recipe is a fantastic way to rescue mealy or chalky peaches! Peaches can develop this undesirable texture if they are refrigerated before they’ve had a chance to fully ripen, often resulting in a strangely soft, dry, and less juicy fruit. While not pleasant to eat raw, once these peaches are cooked down for the curd, their texture and flavor transform beautifully, tasting just as wonderful as curd made from perfectly ripe, non-mealy peaches.

Absolutely! Frozen peaches work wonderfully in this recipe. There’s no need to thaw them beforehand; you can add them directly to the saucepan with the sugar and lemon juice. They may release a bit more liquid initially, so just be mindful that the simmering time might be slightly longer to achieve the desired reduction and concentrated flavor.

The most common reason for a curd not thickening enough is insufficient reduction of the peach mixture initially, or not cooking the egg-peach mixture long enough. If your curd feels too thin after chilling, don’t despair! You can gently reheat it in a saucepan over low heat, stirring constantly, to allow more moisture to evaporate. Be extremely careful not to burn it to the bottom of the pan and continue stirring until it reaches your desired thickness. Remember, it will continue to thicken significantly once chilled.

Peach Curd

Mary

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