Nectarine curd

Method

1. Roughly chop the nectarines (no need to peel), then whizz to a fine purée in a blender or with a stick blender.
2. Tip the nectarine purée into a saucepan and add the sugar, lemon juice and butter. Put over a medium heat and cook, stirring, until the butter has melted and the sugar has dissolved, without letting it boil or get too hot.
3. Use a balloon whisk to beat the eggs in a large bowl. Gradually add the nectarine mixture to the eggs, whisking constantly until combined. At this point you can sieve the mixture back into the pan to remove any bits of nectarine skin, but you may find you don’t need to and can just tip it back into the pan. Or, if you think your mixture could be smoother, you can whizz again with a blender to get it really silky.
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5. Return the nectarine mixture to a low-medium heat and cook, stirring slowly but continuously with a rubber spatula, until it coats the back of a spoon and you can draw a line through it with your finger. It will continue to thicken as it cools.
6. Scrape into a sterilised jar, packing it down to remove any air pockets. Keep in the fridge for 2 weeks or portion out and freeze for up to 3 months.