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Peach Melba Curd
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Made using the same method as lemon curd, summer fruit curds are rich, delicate and perfumed. They won't keep for long, even in the fridge, so it's not worth making huge batches. The taste of this peach and raspberry curd is excellent, but the colour is not. I don't often suggest adding colouring to food, but in this instance it might be a good idea.
Makes: around 3 X 454g jars
Typical values per serving:
This recipe was first published in September 2006.