Frozen white peach purée

[Kikujiro]

Apparently this stuff exists (made in France). Any ideas where I might find it? I fancy bellinis.

[Adam Balic]

Where you get this? I LOVE white peaches. 'Bellini me until you drug me honey'. Jasmine tea & white peach champagne cocktails are also nice.

[Matthew Grant]

Presumably the company that sells this is also the French company that sells the frozen Mango puree that I am trying to find!

[Charlene Leonard]

is it the frozen part which is hard to come by or white peach juice in general? (am I making myself clear...?). I've got to make bellini's at Easter and just thought that white peach juice would be easy to get. When do peaches come into season?

[Kikujiro]

June through September.

C'mon, someone must have a lead. Industy people? Any ideas?

Edited March 27, 2003 by Kikujiro (log)

[Lord Michael Lewis]

The brand is called 'Boiron' and it's imported from Rungis.

[Matthew Grant]

Right here!

[Kikujiro]

The brand is called 'Boiron' and it's imported from Rungis.

I think I love you.

[Charlene Leonard]

ok, who's going to contact them?

[Kikujiro]

They're not answering the phone. I've emailed. I'm hoping there's a stockist in London they supply. As some of the Boiron stuff is available in East Bierley this seems a not unreasonable wish. If not we may have to import ourselves ...

[Vanessa]

Er, what's wrong with pureed white peaches? You could even freeze any surplus.

v

[Kikujiro]

Nothing, if the white peaches are good ones. But that's a bit unlikely now, no?

Oh, and Harry's Bar doesn't want you to mechnically purée them, which is a pain, but is very happy for you to use the French stuff.

[Lord Michael Lewis]

The brand is called 'Boiron' and it's imported from Rungis.

I think I love you.

Your love is cheap. Are you sure you're not confusing it with lust?

[Kikujiro]

Judging from your avatar, yes, I'm quite sure

Edited March 27, 2003 by Kikujiro (log)

[Vanessa]

Oh, and Harry's Bar doesn't want you to mechnically purée them, which is a pain, but is very happy for you to use the French stuff.

Sounds all a bit bollocksy to me. But it gives me an idea: maybe, later in the season, a comparative bellini tasting session should be held using:

a fresh yellow peaches pureed by hand

b fresh yellow peaches pureed by machine

c fresh white peaches pureed by hand

d fresh white peaches pureed by machine

e frozen white peach puree

f any other suggested permutation

Anyway, a ripe peach is pretty easy to puree by hand, literally.

v

[Kikujiro]

V -- sounds good to me.

FWIW, here's Arrigo:

We had a man who did nothing all day but cut up and pit small white peaches and squeeze them with his hands to extract the juide. The juice and pulp were then forced through a chinois ... to form the rose-coloured elixir that is mixed with Prosecco to make Bellinis ... Now we are lucky -- we can get excellent frozen white peach puree from France and serve Bellinis year-round.

Never use yellow peaches to make a Bellini and never puree the peaches by machine. If you can't find the frozen puree you'll just have to produce it the old-fashioned way. Use a food mill or meat grinder to make the pulp and then force it through a fine sieve. If the peach puree is very tart, sweeten it with just a little sugar syrup. Refrigerate the puree until it is very cold. Mix it with very cold, dry Prosecco in the proportion of 1 part peach puree to 3 parts wine ...

Edited March 27, 2003 by Kikujiro (log)

[Adam Balic]

Oh, and Harry's Bar doesn't want you to mechnically purée them, which is a pain, but is very happy for you to use the French stuff.

Sounds all a bit bollocksy to me. But it gives me an idea: maybe, later in the season, a comparative bellini tasting session should be held using:

a fresh yellow peaches pureed by hand

b fresh yellow peaches pureed by machine

c fresh white peaches pureed by hand

d fresh white peaches pureed by machine

e frozen white peach puree

f any other suggested permutation

Anyway, a ripe peach is pretty easy to puree by hand, literally.

v

g blood peach, which is a strain of white peach

h white necterine (which are also peachs)

i yellow necterine (again, a peach)

Although I think that yellow peachs are inferior for Bellini making.

[Smoking Bear]

Still having trouble finding a source?

Try these companies: Jalley, and Mash. They are fruit and veg distributors for restaurants in London. I've seen the white peach puree as well as many other, very good purees. You may not be able to buy from them but maybe they can help you.

[Vanessa]

Maybe we should retire to Edinburgh for the bellini tasting. (Followed by a malt whisky tasting on the next day). I bet V&C gets good peaches in. I suspect that nectarines wouldn't come out so well in the tasting, though it would be worth trying them out. I love nectarines, but the perfume is not so delicate.

v

[Kikujiro]

Smoking Bear, thanks. I spoke to Jalley, who are trade only but helpfully put me in touch with their suppliers, Regal foods in NW10. They import a French purée which as far as I can make out isn't Boiron but called something like Le Fruitier (?). They'll happily sell it if I go over there. £2.95/kilo. Now, should I pursue this or do we have a reason to suspect it's going to be inferior to Boiron?

Edited March 27, 2003 by Kikujiro (log)

[Charlene Leonard]

Regal foods in NW10

yipee! a mere hop skip and a jump for me.

[Adam Balic]

Maybe we should retire to Edinburgh for the bellini tasting.  (Followed by a malt whisky tasting on the next day). I bet V&C gets good peaches in.  I suspect that nectarines wouldn't come out so well in the tasting, though it would be worth trying them out.  I love nectarines, but the perfume is not so delicate.

v

Sure, sure, you doggy-bag a suckling pig and I will arrange the rest.

Using V&C white peaches would make the make for very expensive Bellini. Also the peachs are a bit rubbish. White peachs are too delicate to transport well, so they are picked before they have ripened enough.

[Vanessa]

Regal foods in NW10

yipee! a mere hop skip and a jump for me.

To be pedantic:

Regale Foods Ltd

33 Hythe Road

London

NW10 6RS

Tel No: 020 896 98320

edit: website

v

Edited March 27, 2003 by Vanessa (log)

[Kikujiro]

Thanks. Now that V's corrected my spelling, I've found La Fruitiere too, but their site seems not to discuss their products. Still, I think we're getting somewhere ...

Edit: 'cos I got the wrong lot. Here's the right link.

Edited March 27, 2003 by Kikujiro (log)

[Kikujiro]

This is all very exciting. I could go to town and pick up some frozen chicken stock from Regale too, instead of making it (which I was going to do in the time I'll now be spending travelling to Harlesden). Bad idea?