If you love lemon curd you will love Microwave Apricot Peach Curd! Smooth creamy and full of apricot and peach flavored curd makes a delicious spread for toast, scones, even tart fillings. In addition to serve with chicken, turkey, and pork sandwiches or as a side. This recipe is super easy and in 4-8 minutes you have a sweet apricot peach curd.

How to Make Apricot Peach Curd

Making this curd recipe will become one of your favorites as it is quick to make.

You will need 2 cups a sliced cling peaches, sugar, lemon juice, cornstarch, and apricot jam. No eggs or butter in this curd. The peaches and apricots can be canned and drained if fresh summer fruits are not available. Sometimes fresh organic peaches are small to medium in size, so select peaches that are about the same size. Eight small peaches makes about one cup of puree. I used organic peaches, washed throughly before peeling and slicing. This curd after made is stored in the refrigerator and should be used within 2-3 weeks.

Note: Some peaches have white pulp and if you use those for your curd it will be very light in color. I used the standard peachy orange cling Georgia Peaches. Georgia is known for good sweet southern peaches.

Tip: If your peaches are a bit hard not ripened enough place them in a brown paper bag and let them sit overnight. They should ripen overnight, unless they are super hard, then do two days.

Method for Making Apricot Peach Curd

To make this curd, gather your supplies: 4 cup microwave safe mixing cup or medium glass bowl, blender or emulsifier, spoon, 2-8 ounce half pint mason jars or jars of choice.

1. Peel, pit and slice 6 -8 small peaches into small slices, as these will be pureed. Remove any bruises or dark spots on fruit and discard. Place fruit in blender and puree. You will need 2 cups total of pureed peaches. Add 4 tablespoons granulated sugar, puree to blend.

2.Place the 2 cups of pureed peaches in microwave safe 4 cup bowl or measuring cup. When microwaving the mixture it will rise so you need more cup than puree to allow for bubbling.

3.Mix 2 tablespoons of lemon juice with 1 tablespoon cornstarch, add to pureed peaches.

4. Pour mixture into microwave safe 4 cup glass measuring cup or medium bowl. Microwave at 60 second intervals stirring after each minute with spoon. It is important to stir between minutes as the mixture needs to be incorporated and it could thicken on you faster than the normal time limit. Repeat 60 second intervals for 4-8 minutes. I found my recipe was done in 4 minutes. I think it was because I didn’t use eggs or butter in this recipe and added cornstarch.

Tip: To check if the curd is done, dip wooden or metal spoon in the curd, turn over the spoon so the back of spoon is facing you. Run your finger down the center of the spoon, if the curd leaves a clear streak it is done. If it doesn’t microwave one more minute. If your curd is too thick and not smooth or creamy, add a tablespoon of apricot jam, microwave 15 seconds, stir until smooth.

5. Pour curd into two 8 ounce sterilized mason jars, allow to cool before applying lid. Store in the refrigerator. (to sterilize jars pour boiling water in your jars and allow to sit 5 minutes, remove water before filling with curd.) No need to water bath can or use pressure canner as this curd stays in the refrigerator up to two weeks.

Serve this curd on toast, baked biscuits or scones, on sandwiches, as fillings for tarts. If you want to make lemon curd try these recipes, lemon curd mini tarts, and mini lemon cream cakes.

Hope you will try it, it is very easy and takes minutes literally to make in microwave. Peaches and apricots make a great flavor combination for all your summer desserts from tarts, to pies to cake fillings. Recipe can be doubled and tripled.  Enjoy! 

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Other Ideas You Might Like to Try:

Southern Peach Tablescape with Peachy Lattice Turnover.