Peach-curd

Peach curd

The peach adds a sweet twist to the traditional lemon curd

By , 14 July 2017

(72 votes)

Peach curd
  • 45 Mins

  • Serves: 70

Nutritional Info
Each 15g serving contains
  • Energy

    171KJ

    41KCAL

    2%
  • Fat

    2.3g

    med

    3%
  • Saturates

    1.2g

    high

    6%
  • Sugars

    4.6g

    high

    5%
  • Salt

    0.01g

    low

    <1%
of your reference intake.
Typical energy values per 100g: 1142kJ/273kcal.
Ingredients
  • 3 Grower’s Selection Ready To Eat Peaches, destoned and chopped
  • Juice ½ lemon
  • 300g caster sugar
  • 2 large eggs, plus 4 large egg yolks
  • 150g unsalted butter, cubed
Method
  • To sterilise jars, preheat oven to 140C/120C Fan/Gas 1. Wash 3 standard jam jars in hot, soapy water and rinse. Remove any rubber seals then heat in the oven for 30 mins.

  • Blitz the peaches and lemon juice in a processor until smooth. Blend in the sugar, eggs and yolks.

  • Melt the butter in a pan then whisk in the peach mixture. Heat on low for 30 mins, stirring with a wooden spoon – work the spoon over the bottom and corners of the pan to stop the mixture sticking. The curd is ready when it has thickened enough to coat the back of a spoon.

  • Pour into the sterilised jars, seal, then store in the fridge for up to 2 weeks.