The last two summers we have spent some time with Becca and her family in Michigan for our summer vacation. Each time we were able to go out and pick our own fruit. First raspberries then strawberries. My boys absolutely loved it. I’m not sure if they loved picking them as much as they just loved eating them as we went along. So last week, when my aunt sent me a text to tell me that she had a peach tree that was loaded and ready to be picked, we jumped at the opportunity. She was absolutely right. It was loaded and a lot of the branches were hanging low enough that my boys had no problem helping themselves. We left with a ton of peaches and smiles on our faces. I’m thinking Jonah ate at least 4 while we were picking them and Maddux finished 2 of them. They were loving it. But then we got home and it was a race to see what all we could do with fresh peaches. I found crumble, pie, and crisp recipes galore! I did make a peach crisp. Which was delicious although not too sweet since I ran out of brown sugar! But for the second half of them I decided to make peach curd. You may have heard me rave about the lemon curd that I love from Trader Joe’s (here and here) and so I knew I had to give this a shot! It is simple and uses minimal ingredients. Full of the peach flavor you would expect, we found many ways to use it. It’s easy enough to just spread on toast or a toasted english muffin but our favorite way was when we stirred it into our warm oatmeal. It’s a great way to start the day — a hearty breakfast full of summer flavor!
Ingredients
- 2 cups fresh PEACHES -- peeled, pitted, and cubed
- 4 Tablespoons SUGAR (you can use more or less depending on the sweetness of your peaches)
- 4 Tablespoons LEMON JUICE
- 5 teaspoons CORNSTARCH
Instructions
- Place peaches and sugar into a food processor and process until smooth. In a seperate bowl, whisk together lemon juice and cornstarch until smooth. Add cornstarch mixture to the food processor and process until smooth and well combined. Pour into a saucepan and heat over medium heat until it just starts to boil. Stirring constantly, allow to cook until it has thickened, about 2-3 minutes. Pour into heatproof containers and store in fridge for 1 week. Makes approx. 2 jelly jars full. ENJOY!
Original Source: Juanita’s Cocina
