A rare and luxurious find from the Gascogne Region of France

White Peaches

( All Natural : Whole in light syrup and Pulp)

The white peach with its velvety skin has been highly regarded since ancient times and is the favorite of French Chefs because of its unique, sublime sweet nectar, intoxicating fragrance and inimitable flavor. 

Peaches were cultivated in China before written history, and moved to Persia (Iraq) along silk trading routes. Greeks and especially Romans spread the peach throughout Europe and England starting in 400-300 BC. 
As with most stone fruits, the peach was the symbol for woman in the Taoist mysticism. In fact, the Chinese word "Tao" means peach. The symbol of human longevity in Taoist philosophy was the old man (Shou Lu) who appears in illustrations with his finger stuck into the suture of a fuzzy peach, perhaps to symbolize the way to attain a long life. In China, Mother Hsi Wang Mu's peach garden appeared only once every 3000 years, when the resulting fruit were used to make the God's elixir of immortality. 
In Roman mythology the peach was the fruit of Venus, and Albertus Magnus believed that peaches were aphrodisiac. 
On a less-sexual note, peaches were associated with immortality and sincerity or truth. A peach with a leaf attached symbolizes the union of the heart and tongue, hence truth. Peaches were used by ancient Egyptians as offerings to the God of Tranquility. 

There are thousands of peach cultivars worldwide and far more are cultivated in economic quantities than for apples or pears. 
One reason for this is the ease with which peaches are bred (unlike apple and pear cultivars which are mostly the result of chance selection, not breeding).  
The cultivation of the peach in France reached its peak of perfection under Louis XIV. La Quintinie, Louis XIV's gardening genius, cultivated many varieties of peaches for the king. White peaches were so highly prized at court that they earned the nickname "téton de Venus" (Venus' breast). In France today the white peaches come from the southwest of the country and the season is from May to September. 

At Vergers de Gascogne, utmost care is taken to retain white peaches original quality, freshness and flavor.  White peach is highly prized for its fine textured flesh. 

Although peaches are well-suited to savory dishes and as accompaniments to meats, they shine in desserts, sorbets, and cocktails. Here are a few recipes starring the white peaches.  

Peach Cocktails
 Peach Bellini, Peach Margarita, Peach Daiquiri, Cubes Peach Bellini, Peach Margarita, Peach Daiquiri

Peach Melba
This classic French dessert combines two favorite summer fruits: peaches and raspberries accompanied by vanilla ice cream.

Pêches à la bordelaise
Peaches, chilled and served with a spiced, red wine reduction

Pêches Cardinale

Peach Ice Cream

Chicolle aux Pêches
Peaches simmered in Vouvray wine

Peach Lassi
A popular chilled yogurt drink in India like a healthy milk shake

Peach Melba  

It was originally created in 1892 by Escoffier, who was working in London at the Savoy. He had heard Nelly Melba, a famous opera singer from Australia, perform one night and was inspired to create a dessert just for her. Apparently she loved ice cream but didn't dare eat it often, believing that it would affect her vocal cords. Escoffier created this dessert in which ice cream, being only one element in a whole, would not be as cold and thus not harm her vocal cords. He served it at a dinner she was hosting and a "classic" was born. (serve 6)

In a small bowl, place a scoop of vanilla ice cream, place the peach on top, and cover with raspberry sauce. Garnish with whipped cream, toasted almonds,cherries and Wafers

Pêches à la bordelaise

4 peaches pitted & halved - 1-1/4 cups Bordeaux wine - 2 oz. of sugar - 1 3-inch cinnamon stick

Accompaniments: vanilla ice cream - strawberries - mint leaves

In a saucepan, combine the wine, sugar and the cinnamon stick. Bring to a boil, stirring to dissolve the sugar. Place the peach halves into the wine syrup and poach them for 10-12 minutes. Remove the peaches, drain, slice and place them on a dish. Boil the syrup to reduce it to your desired consistency. Pour it over the peaches and allow to cool. When cooled, cover and place in the refrigerator to chill. Serve the peaches with vanilla ice cream and decorate with thestrawberries and mint leaves.

Pêches Cardinale 

In this classic French dessert recipe, the peaches are poached in a vanilla- flavored syrup, chilled and then covered with a raspberry purée. The red purée covering the peaches is as red as a cardinal's hat, from which the dessert gets its name.

4 peaches - 3/4 cup of sugar - 2-1/2 cups cold water - 4-inch piece of vanilla bean - 1 lb. of frozen raspberry purée*, defrosted - 1 tblsp. sugar - 1 tblsp. of Gellified Comki* - 3/4 cup heavy cream - 2 tblsp. confectioner's sugar - 1 tblsp. vanilla extract - 1/4 cup chopped pistachio nuts

Combine the sugar, water and the vanilla bean in a large saucepan and bring to a boil. Boil 2 minutes then turn the heat down to a simmer. Drop in the peaches and poach them slowly for 10 minutes. Chill until icy cold.

To prepare the purée: Mix in the purée the sugar and the Comki. Cover and chill.

No more than one hour before serving, divide the peaches among 4 dessert dishes and completely mask with the raspberry sauce.

Also, make the whipped cream: In a chilled stainless steel bowl, beat the cream until it begins to thicken. Add the sugar and the vanilla extract and continue to beat until stiff peaks form.

To serve: Pipe a thick ring of the whipped cream around each peach, or drop small mounds of the cream around them and gently flatten the mound into a ring with a rubber spatula. Sprinkle the top of each peach with the nuts and serve.

Peach Ice Cream (8 servings)

2 quarts light cream - 2-2/3 cups of sugar - 1/2 vanilla bean - 4 lbs. drained peaches

Combine the cream, 2 cups of sugar and the vanilla bean in a saucepan. Slowly bring the mixture to a boil over med-low heat, stirring to dissolve the sugar. Remove the cream from the heat and let it cool at room temperature. When cool, place in the refrigerator overnight. Pit the peaches and mash them with 2/3 cup of sugar. Refrigerate overnight. The next day, remove the vanilla bean from the cream. Add the cream to your ice cream mixture and proceed according to the manufacturer's directions. Half-way through the freezing process, add the peaches and continue. When done, pack the ice cream into a container and freeze for at least two hours.

Chicolle aux Pêches (6 servings)

 6 peaches - sugar to taste (only a little) - 1 bottle of sweet Vouvray 

Slice the peaches into a bowl, sprinkling each layer with a bit of sugar. Pour just enough Vouvray over the peaches to cover them. Cover the dish and chill for at least 1 hour in the refrigerator. Serve chilled in old-fashioned champagne coupes.

White Peaches Cocktails

Peach Bellini:

Mix 3 fl. oz. Champagne with 2 fl. oz. Peach Pulp and serve in a champagne glass.

White Peach Margarita (2 servings)

Fill the blender 3/4 of the way with ice. Add all of the ingredients except 4 slices of peach. Blend together and serve with a slice of peach.

White Peach Daiquiri (2 servings)

Blend the pulp with the concentrate, rum and a hand full of ice cubes. Pour into cups and serve.

White Peach Cubes

Mix 3 cups of White Peach Pulp with one tblsp. of Lemon Juice. Pour into ice cube trays and freeze. 

Peach Lassi (4 servings)

2 cups Peach Pulp - 1/2 cup ice cubes - 2 tblsp. honey* - 1 1/4 tsps. rose water - 1 1/2 cups plain yogurt

In a blender, combine 2 cups peach pulp, 2 tablespoon honey, 1 1/4 tablespoon rose water. Process on high speed until well-combined, about 30 seconds. Add the yogurt and process until frothy, about 45 seconds. Serve.