Peach Curd

Purée the peaches: In a blender or food processor, blend the halved and pitted peaches until smooth. Transfer the peach purée to a heatproof bowl. (5 minutes)

Combine and whisk: Add the sugar, eggs, egg yolks, lemon juice, and rose water (if using) to the peach purée. Whisk until all ingredients are thoroughly combined and the mixture is smooth. (3 minutes)

Cook the curd: Place the heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water (creating a double boiler). Add the cubed butter to the peach mixture. (2 minutes)

Stir and thicken: Cook, stirring constantly with a whisk or spatula, until the butter is melted and the curd begins to thicken. Continue stirring until the curd is thick enough to coat the back of a spoon. This should take approximately 5 to 10 minutes. The curd will continue to thicken as it cools. (5-10 minutes)

Prepare jars (optional canning step): If you plan to can the peach curd for longer storage, inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.

Fill jars (optional canning step): Pack the peach curd into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.

Process jars (optional canning step): Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Cool and check seal (optional canning step): Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Cool and store: If not canning, let the peach curd cool completely before transferring it to an airtight container. Store in the refrigerator for up to 1 week.