PEACH CURD
This is a variation on lemon curd, but made with peaches. We love it with scones or spread on toast or pound cake.
Provided by ScottFamily
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Blend peach halves in a blender until smooth; transfer to a large bowl.
- Beat sugar, eggs, egg yolks, lemon juice, and rose water into peach puree until incorporated.
- Melt butter in the top of a double boiler over simmering water; stir peach mixture into melted butter, stirring constantly, until curd is thickened, 5 to 10 minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack peach curd into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 17.1 g, Cholesterol 32.4 mg, Fat 3.5 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 24.3 mg, Sugar 17.1 g
RED CURRANT AND PEACH APPLESAUCE
Categories Fruit Peach Apple Condiment/Spread
Number Of Ingredients 7
Steps:
- Bring the apples, peaches, and tea to a light boil in a large wok-style pan. Reduce heat to medium-high heat; cook and stir until fruit is soft, about 30 minutes. Drain any excess liquid from the pan.
- Let fruit mixture cool slightly. Stir marjoram, ground ginger, ground allspice into the fruit mixture. Fold currants into the mixture.
RED CURRANT & PEACH SMOOTHIE
This combination makes for a really pretty smoothie. Use ripe peaches to ensure the right ratio of sweet vs tart.
Provided by Baby Kato
Categories Smoothies
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients into the blender and process until silky and smooth.
- Pour into glasses and garnish with a peach wedge, find a quiet corner and enjoy.
Nutrition Facts : Calories 53.9, Fat 0.3, Sodium 1.9, Carbohydrate 13.2, Fiber 2.7, Sugar 10.3, Protein 1.3
RED CURRANT AND PEACH APPLESAUCE
Your basic applesauce with a savory twist. Serve warm or refrigerate in an air-tight container.
Provided by lgordon006
Categories Applesauce
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the apples, peaches, and tea to a light boil in a large wok-style pan. Reduce heat to medium-high heat; cook and stir until fruit is soft, about 30 minutes. Drain any excess liquid from the pan. Let fruit mixture cool slightly.
- Stir marjoram, ground ginger, ground allspice into the fruit mixture. Fold currants into the mixture.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 30.3 g, Fat 0.4 g, Fiber 6.3 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 20.9 g
RED CURRANT AND PEACH APPLESAUCE [1]
Steps:
- Bring the apples, peaches, and tea to a light boil in a large wok-style pan. Reduce heat to medium-high heat; cook and stir until fruit is soft, about 30 minutes. Drain any excess liquid from the pan. Let fruit mixture cool slightly. Stir marjoram, ground ginger, ground allspice into the fruit mixture. Fold currants into the mixture.
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