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.