I don’t know where the expression “just peachy” originated, or what it originally meant. Now, of course, it is usually said it a sarcastic way with a bit of a snap to the delivery.
What could it mean? Literally, peaches are bright and juicy. They are fuzzy and sweet. The term would mean things are great (no sarcasm), looking good, everything is just wonderful.
So using the expression, literally, things were just peachy when my son brought home a basket of peaches from work on Saturday. There is one minor catch, however, I do not like peaches. I dislike the smell, texture and taste of peaches. I do like the colour though! Peaches are still welcome in my home, my husband loves them. But when faced with more than he can eat, what is one to do? When life gives you peaches, make curd! And since there were also nectarines in the basket, I used one peach and one nectarine in the curd…rumour has it that it went well with the brownie. I had a sour plum instead!
Peach Curd Recipe (naturally gluten-free)
- 1 egg
- 1/2 cup granulated sugar
- 1 cup chopped peaches (approximately 2 whole peaches)
- 2 tbsn water
- 1 tbsn lemon juice
- 2 tbsn cold butter, cubed (can substitute margarine)
- Reserve 2 tbsn sugar. Place remaining sugar in medium bowl. Whisk egg into this sugar.
- Combine peaches, the reserved 2 tbsn sugar and water in medium saucepan, and place over medium heat. *note if the peaches are juicy the amount of water can be reduced – my latest batch had no additional liquid added.
- Bring to a boil and reduce heat, boil gently until fruit is softened. Use the back of a wooden spoon to mash fruit while cooking.
- Remove from heat and stir in lemon juice. Slowly pour the hot fruit into the sugar and egg mixture, whisk while pouring. Then return mixture to saucepan and cook over med-low heat – stir constantly with wooden spoon until thickened (about 10 minutes).
- Remove from heat and stir in butter one cube at a time, until completely smooth.
- Chill *we like warm curd and have one serving warm, then allow the rest to cool before placing in jar. If you want to smooth the texture even more, place in blender or processor until the desired smoothness.
Makes 1 cup. Store in fridge.
Curd is really good over cupcakes, brownies, ice cream, or stirred into plain yogurt. You could even use it between cake layers, just make sure it is completely chilled as it will thicken more as it cools.