Vineyard peach

Pêche de vigne

What it is

Growers set these peaches at the ends of the vine rows because the tree takes powdery mildew before the vine does, buying a fortnight’s warning; that the fruit ripened at harvest time was the second reason. Its flesh is blood-red to the stone and carries less sugar than a table peach, which is why it ends up in wine rather than in a fruit bowl.

In the kitchen

The fuzz is coarse — rub the skins off under warm running water rather than blanching, which cooks the first millimetre. Poach in red wine barely trembling for twelve minutes; at a real boil the red flesh turns brown.

Goes with

White sugar Vanilla Lemon verbena Almond Crème fraîche Raspberry Cinnamon

Same species

Bergeron apricot Almond Almond flour Almond oil Amardine Amarena cherry in syrup

In season alongside

Nectarine Raspberry Lingonberry Apricot Blueberry Cantaloupe melon

Something wrong here, or missing? Tell us