The beautiful nectarine is widely available now, so why not take advantage of making something sweet and delectable for a morning English muffin, crumpet, or toast? Smooth, sweet fruit curds are wonderful this time of year. Try this delicate nectarine curd for a change of pace from lemon or lime. It can also be used as a filling for cookies, cakes, or pastry.
Nectarine Curd
2 pounds fresh nectarines; halved, pitted
1/2 cup water
8 eggs, beaten
1 cup sugar
1 cup unsalted butter
1/4 cup lemon juice
1. Heat nectarines and water in a large saucepan to boiling; reduce heat. Simmer, covered, until nectarines are soft, about 20 minutes. Puree in blender or food processor. Press mixture through a fine-mesh sieve; discard skins.
2. Mix puree and remaining ingredients in top of double boiler. Cook mixture over simmering water, stirring constantly, until very thick, about 30 minutes. Spoon into hot sterilized pint jars; cover tightly. Refrigerate up to 4 months. Makes about 4 pints.
Ooooooooooh–I have to make this. Nectarine. Curd. Together…
Let me know if you make it!