White wine with peaches?

More on the two buck chuck level I suppose, but many years ago I had fresh peach pie with house chablis at Marie Callender's - very interesting combination, one which surprised me at the time.

Jose

The classic Bellini is peaches (white peaches only please, best if they have a pinkish pulp like in Venice or in Provence) put through the blender and poured in a glass, with prosecco wine added on top. You can also use any white sparkler, including a not-too-expensive champagne. Makes a very nice fresh summer drink.

I am afraid the white peaches are at the end of their season in this hemisphere, too sour by now. Wait till next summer.

Cheers

I don't know what hemisphere you are in, but here in CA even though the season has been going on for a long time I am still finding lots of sweet white peaches for cheap.

Dimitri

I'm in the eastern hemisphere ;-)

OK, so you are lucky... where in CA are you? I'm in CA in three weeks time...

I'm in Southern California and large white peaches are $1.99/lb (conventionally grown). I've been eating a lot of them and also white nectarines. Unfortunately for you, I have a feeling that 3 weeks is too long from now to be able to get them at their peak (and at their cheapest).

Dimitri

Can't help you with that one - but here is a yarn about a delicious dish featuring peaches and fortified muscat

Cheers! Martin

Cliffy's Muscat Peaches

It was a few years back and we'd gone to Booths Taminick Cellars (Glenrowan, Victoria, Australia) to buy wine and to chat to Cliff Booth. He sold us a huge tray of peaches, labelled as 'seconds' for $7.00. They were the biggest, juiciest, oozingest, most luscious examples of that fruit it has ever been my pleasure to slurp. We ate some fresh and bottled the rest and have never forgotten them. Or Cliff.

I met Julie Booth, Cliff's granddaughter, recently and she promised to send me Cliff's peach recipe. Julie writes, 'Gramps [Cliff] liked to keep it simple so he would just get some of our fresh ripe peaches and put them into a glass bowl and cover them with muscat. Then marinate them in the fridge overnight. Gramps always said it was the best breakfast you'd ever have. I personally prefer them at dinner with some cream. I have adapted his recipe a bit and this is my favourite way to serve them.

'You need one peach per person and about a bottle and a half of muscat - half for the recipe and the rest to serve with them and some sugar. Peel the peaches and cut them in half. Sprinkle about half a tablespoon of castor sugar into the well in the middle of each peach half. Pour a tablespoon and a bit of Muscat into the well also. Place the peaches on a baking tray or in muffin cups and bake in a hot oven until the Muscat and sugar caramelise together and form a syrup and the peaches soften. Serve with pure cream with vanilla bean seeds mixed through or vanilla bean ice-cream and a glass of muscat on the side.'

[Note. Use fresh peaches where possible, tinned ones might work. The muscat of course should come from Booths.]

It is interesting to see the meaning of cheap fruit in different parts of the world. I have just bought 1 kilo (a bit more than 2 lb) by 1,40 euros. Nectarines can be even cheaper currently.

Best,

S.

] ] > ] > I'm in Southern California and large white peaches are $1.99/lb ] > (conventionally grown). I've been eating a lot of them and also white ] > nectarines. Unfortunately for you, I have a feeling that 3 weeks is too ] > long from now to be able to get them at their peak (and at their ] > cheapest). ] > ] > ] > Dimitri ] > ] ] It is interesting to see the meaning of cheap fruit in different parts of ] the world. I have just bought 1 kilo (a bit more than 2 lb) by 1,40 euros. ] Nectarines can be even cheaper currently. ]

About the same in France now, good white peaches from the Drome are at 2 EU for 3 pounds. (The lb is still used in the market -- une livre -- but means 500 gms). Same for nectarines.

Just for interest, what is a non-conventionally grown peach? Hydroponic?

Our young peach tree yielded its first crop this year: 2 nice white ones!

-E

Emery, in the US "conventional" is used in opposition to "organic" to designate growing practices.

Congrats!

Mark Lipton

You don't want to know what we pay for cherries then. However, I've seen your gasoline prices!

Dimitri

Yes, in Spain the price is quite low compared to the resto of the EU...

snipped-for-privacy@soda.csua.berkeley.edu (D. Gerasimatos) wrote in news:delbgl$6hf$ snipped-for-privacy@agate.berkeley.edu:

Dimitri, cherries are expensive here too, at least when compared to peaches. First batches (in late may or early june), arrive at 6 eur/kilo (say 3 eur / pound), but now are cheaper, about 2,50 eur /kilo.

About gasoline, the Euro effect had an interesting side effect. While our salaries are rising at 2-3% annually, prices are getting European in a fast pace and now there is not the price gap it used to be with prices for gasoline in, say, France. Currently paying 0,95 eur/l for diesel and about

1,02 eur/l for unleaded fuel 95 octanes.

Prices of fruit and vegetables in the EU are mostly under monetary subsides, and this is why they are so cheap. France copes most of the subsides, with Spain getting his part also. That explains the price gap.

Best,

Santiago