Vine peach : The term “vine peach” applies to a type of peach rather than a specific variety.
In France, the vine peach has dark red flesh, mouse gray skin and even later maturity. The common characteristic is fruit production at the same time as the vine. These varieties are also susceptible to attack frompowdery mildew of the vine. Winegrowers from the Coteaux du Lyonnais then had the habit of planting a few peach trees in the middle of their vines in order to detect powdery mildew attacks and combat them as soon as possible.
The wine color of the French variety also earned it the name vinous peach et blood peach. The term “vine peach” has also been used to describe the fruit of peach trees grown in the open air.
In Switzerland, where she is named Cardinal, “vine peach” designates a peach with white flesh, with downy green and red skin, of later maturity than commercial peaches.
Uses of vine peach : Because of its lively and vibrant color of its flesh, its gray color with purplish reflections, the vine peach is very popular with cooks and especially pastry chefs. However, there is a white-fleshed variety that is a little less hardy.
We find it in cake, pie and clafoutis, sorbet and ice cream, coulis and jam.
In nectar, in juice, in liqueur, in alcoholic cream,…
Some culinary preparations for vine peach :