I am 100% sure at least half the people in the world do buy stuff they never need, including food. And this peach curd recipe is the result of this bad habit of mine.
If you happen to have bought loads of peaches, then you know I got you covered. Whether a mistake or very much a 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.
The problem with me starts when I am let loose in a supermarket, with no one looking after me: 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 get to pay that much $$$ when, in reality, not only I did not need half the stuff, but also by then I am already half-way back home so no point pondering those decisions any longer.
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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 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 add, 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.
- 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, an additional 5-10 minutes on the hob would have made it perfect.
Have you seen our juicy Apricot Jam Recipe yet? Find it here.
Another day, another curd – here’s a passion fruit one.
If you are yet to try this, just know we have had plenty of requests for both actual curd jars and even translations for our folks back home in Italy.
On Pinterest it’s been a non-stop pin for months now, everyone seems to love this one so much – and we can’t even blame them!
Try this out by the spoon, or even on toast and cookies like thumbprint ones. We loved it in yoghurt and on toasted brioche, but mostly by the spoon.