Easy Microwave Peach Curd

This Easy Microwave Peach Curd comes together in about 10 minutes plus chilling time. Enjoy for breakfast on toast, muffins or swirled into yogurt, serve with scones for teatime, or fold in whipped cream or cream cheese for a burst of peach flavor.

These peaches are the ‘Big Red’ variety, available from mid-to-late August, and are sweet and juicy as well as big and red, like their namesake.

This microwave version of Peach Curd was inspired by my  Microwave Lemon Curd,  but feel free to make this on your stovetop if you prefer; see notes in recipe below.

Unlike Microwave Lemon Curd, this Peach Curd is egg-free for those who are allergic to eggs like my sister-in-law, if you’re short on eggs, in case of egg-flation, or on a vegan diet. This recipe will yield a 16 oz. jar, or (2) 8 oz. jars, one to keep and one to share.

Here are the ingredients you’ll need:

• 2 cups peeled, chopped peaches (Use white or yellow peaches, fresh or frozen, thawed) The color of your curd will vary with your peaches.
•  1/4 cup sugar (or more to taste, depending on sweetness of peaches)
•  4 tablespoons fresh lemon juice
• 2 tablespoons cornstarch

Puree peaches in a blender with sugar. Taste and add more sugar if needed. In a small bowl, whisk together the lemon juice and cornstarch until smooth. Add to peach mixture and puree again until fully combined.

You can use a regular blender or food processor to make this peach curd, but I used my  immersion blender which is my favorite kitchen appliance.

Transfer the puree to a 4-cup Pyrex measuring cup or medium microwave safe bowl. For less clean up, I used my Pyrex measuring cup for mixing and microwaving.

• Cook peach puree in the microwave on high power for one-minute intervals, stirring peaches after each minute until the mixture is thick enough to coat the back of a metal spoon. Mixture will begin to bubble, expanding and rising in your measuring cup / bowl when close to done.

(Microwaves vary, so this could take anywhere from 4 to 8 minutes; mine took 4 ½ minutes.)

• Cool to room temperature.
• Pour into a sterile pint jar; curd will continue to thicken as it chills.
• Cover with lid and store in the refrigerator for up to 2 weeks.

Got peaches? Find more delicious recipes for summer peaches,  HERE.