Peachy sweet!

March 09, 2013

So, I finally got onto making the peach curd. The problem with curd was I needed very finely mooshed (yes, that is a word) peach pulp. So, that involved peeling the peaches!!

Peeling peaches is painful!

Score the top of each peach.
Soak in boiling water.
Dunk into cool water.

Apparently, the skin should peel or rub off quite easily.
Sometimes it does, sometimes it doesn't. The riper the peach the better.

Peach Curd/Butter


1 cup of peach, puréed (blended)
2/3 cup of caster sugar
Juice of half lemon
1 vanilla pod scraped.
4 egg yolks
5 tablespoons butter


In a saucepan, over a low heat, constantly beat the egg yolks, sugar, lemon, vanilla and peach purée. 
This may take awhile...up to 30mins.
Keep working those arm muscles until it has thickened.
Remove from heat and mix the butter in thoroughly.
Once cool, store in a clean container in the fridge.
So many yummy uses, details to follow!

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