Recently I've been receiving blood peaches or peche de vigne from France, which has a red marbled flesh and more robust furry skin compared to regular peaches. The flesh is slightly floury and grainy in it raw state, almost like a pear. But when stewed properly they are vibrant and full of flavour, blood peaches make a great conserve which has less sugar but can be used as a spread or stirred into porridge or natural yoghurt. The best part is if prepared properly this conserve can be stored for up to a year in a cool, dark environment.
1kg blood peaches or peche de vigne
650g sugar
1 lemon, juiced
METHOD:
Slice peaches in half and remove the stone, then cut each half into quarters. Place cut peaches in a large bowl and sprinkle over sugar, cover bowl with cling film and leave to sit for 24 hours.
After 24 hours put peaches in a large sauce pan with lemon juice and place over high heat. Bring to a rolling boil for 10 minutes, do not stir as this will break up the flesh. Turn the heat down to medium and cook for another 15 minutes.
While the conserve is still hot, carefully ladle into sterilised jars, making sure you get even amount of peach and liquid per jar. Screw on the lid while still hot and leave the conserve for at least 2 days before opening.
Thanks, I've been looking for ways to use my blood peaches; there's only so much cobbler a family can eat! My two trees are producing much beautiful fruit and even though I share with wildlife, it would be nice to have fruit at different times of the year.I will try out your recipe.
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