PEACH CURD

4 egg yolks
2/3 cup sugar
1 cup fresh peach puree*
lemon juice to taste
1/2 tsp rosewater to taste
6 tbsp butter

Beat the egg yolks with the sugar, peach puree, lemon juice, and rosewater. Place over simmering water and stir constantly until thickened.

Remove from heat and beat in butter, bit by bit. Strain well and chill.

*It is absolutely essential that the peaches are very ripe

Makes 2 cups
Source: Biscuits, Spoonbread, and Sweet Potato Pie by Bill Neal