Lavender Peach Curd
Peach curd alone is a pretty amazing thing but with the addition of lavender it’s really special and can turn a simple piece of toast into a romantic breakfast for one. It’s having little things like this in my fridge, things that you just can’t buy at the store, that remind me why I love making things from scratch. If you were so inclined, you could can this and it would keep for 3-4 months and you’d be able to enjoy it well into the colder months when fruit becomes scarce.
Ingredients
- 1 scant tablespoon lavender buds ground into a powder
- 3 large peaches peeled and diced
- 1 tablespoon of lemon juice or to taste
- 5 egg yolks
- 2/3 cup sugar
- 1 tsp vanilla extract
- pinch of salt
- 6 tablespoons unsalted butter
Instructions
- In a food processor of blender puree peaches. You should have about 12 ounces of puree.
- Whisk yolks and sugar in a heat proof bowl until thick and pale yellow.
- Stir in peach puree, lemon juice, lavender, salt, and vanilla.
- Bring an inch or two of water to a simmer in a sauce pan that the bowl will fit snugly over, and cook the puree over the water, stirring constantly until thick enough to coat the back of the spoon, about ten minutes. It will thicken around 175°F.
- Strain curd through a mesh strainer, swirling with the back of a ladle but not pushing, into a clean bowl and whisk in the butter, bit by bit, while the curd is still hot until fully incorporated.
- Strain once more if desired (I don’t usually but you can if you want a more refined texture).
- Store in a jar in the fridge. Slather on everything.
Notes
I grind my lavender buds in a mini food processor but a mortar & pestle or a spice grinder would work just as well.