I am 100% sure at least half the people in the world do buy stuff they never need, including food.
If you happen to be buying loads of peaches, then you know I got you covered. Whether a mistake, or a very much trying-to-eat-healthy streak that, let’s admit it, it never worked before and it’s not going to work now, I got you. So I made peach curd.
When I am let loose in a supermarket, I seem to be able to get to all the things that are not on my list and a bit more.
When I finally get to the till and I pay, I end up wondering how did I pay that much $$$$ when I did not need half the stuff, and by then I am already half-way back home so no point pondering those decisions any longer.
We have tried meal planning, we have tried it all. We have tried to put a stop to our weekly treats of take out, kebabs and such, and we have tried eating healthy, oh Lord did we try that. We always end up with sh**loads of food, whether we like it or not. So we had to find an alternative to make sure all food was put to good use, and if it’s sweet, it’s definitely not going to last more than a day around me. Or anyone in the house.
So this peach curd it’s one of those desperate tries to get food not wasted.
And, if I may, it is one of the best things I have ever had. It did last long enough to make cookies with it, but that’s for a different post.
- 340g of pureed peaches, about 3 large peaches
- 85g of sugar
- 4 egg yolks
- 70g of butter
- the juice of 1-2 lemons
Start by peeling the peaches with a sharp kitchen knife and remove the central bone, then chop them up and, with the help of a blender, blend everything until you get a smooth puree with no lumps or chunks.
Prepare the curd: in a heatproof bowl combine all the ingredients, except the butter. Place the bowl over a pot of boiling water – remember that the water should not touch the bottom – and mix with a whisk constantly for about 20-30 minutes.
Remove from the heat and whisk a tablespoon of butter at a time. At this point you can choose to pass your curd through a sieve, but I left it as it was and I had no problems with any chunks or anything.
Pour everything in jars and let cool completely. It may seem a bit too liquid, but when it is completely cold, you will notice that it will also be thick enough. Mine was a little bit on the runny side, but the taste is something truly extraordinary.
I have shared it on Pinterest – here – and everyone loves it, so let me know what you think if you try it!