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Peach Curd

Condiments, Dressings, Sauces

  • Makes 2-3 cups.


  • 4 egg yolks
  • 2/3 cup sugar
  • 1 cup fresh peach purée
  • Lemon juice to taste, about 1 Tablespoon
  • 1/2 teaspoon rosewater
  • 6 Tablespoons butter, cut up


Beat egg yolks with sugar, peach purée, lemon juice, and rosewater. Place over simmering water and stir constantly until thickened. Remove from heat and beat in butter, a little at a time. Strain well and chill. Great when served on biscuits or over spoonbread.

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