Persian plum

Prunus persicus is the botanical name for the peach, which belongs to the rose family. Even self-confident sources such as the Encyclopedia Britannica formulate very cautiously that the peach is very likely to have originated in China. From archaeological excavations it is concluded that the first cultivated peach was grown there from wild varieties about 6000 years ago.

It probably came to Europe via Persia and thus received its botanical name. When it comes to indulgence, France is always a top address. This was also the case with the peach, as France was the first European country to grow peaches commercially. To this day, excellent peaches come from France.

Fresh peaches are a precious luxury

Hardly any fruit is so delicate in terms of transport and storage. Even gentle pressure can be too much. The scent of a ripe peach is beguiling. But who has peach trees in the garden. If you walk past one of the small fruit stores in Italy during the peach season, you can already enjoy the smell of ripe peaches in the alley.

Occasionally you can get lucky and get wonderful peaches outside of Italy and France. However, most supermarket produce is harvested unripe and then sits refrigerated for a few days in containers and on supermarket shelves. These peaches no longer exude any fragrance and are more reminiscent of tennis balls.

That speaks to supporting the local fruit vendor, savoring the short peach season, and making the most of this delicious fruit. GloriousMe’s favorite recipes:

Home office lunch

Assuming you made it to the fruit store the day before, it only takes a few minutes to make this delicious summer day lunch:

1 large or two flat white peaches

A little natural lemon juice

A handful of blueberries

Oatmeal

A little cinnamon

A little brown sugar

Buttermilk

Hazelnuts or almonds also go well with it, if you like.

Pit the peaches, cut them into pieces and sprinkle with a little lemon juice. Mix cinnamon with brown sugar. Put peaches and blueberries in a bowl with the oatmeal, add cinnamon-sugar mixture on top and fill with cold buttermilk. Add nuts optionally. A power lunch to get you back to your desk satiated and fit afterwards.

Bellini at closing time

Without question, of course, we prefer to drink Bellini in oatmeal at Harry’s Bar. Giuseppe Cipriani opened the bar in 1931 and first mixed a Bellini of peach pulp and Prosecco in 1948. The occasion was an exhibition of paintings by the Venetian Renaissance painter Giovanni Bellini.

Cipriani is now a global brand with restaurants from Abu Dhabi to Moscow and Harry’s Bar in Venice is now truly in every travel guide. And yet this unpretentious little bar in Venice, where Bellini is still served in plain, low glasses, is well worth a visit.

The first Bellini does not open up immediately, because the palate is used to cocktails with more expressive flavors. By the second Bellini at the latest, you’ll love Harry’s Bar like, GloriousMe, and won’t want to leave. Which puts you in good company with Peggy Guggenheim, Frank Lloyd Wright, and Ernest Hemingway, who were equally fond of Harry’s Bar and visited often.

Our homemade Bellini doesn’t exactly match the Bellini at Harry’s Bar. We still love it and would never swap it for a ready-made drink or use peach liqueur. Fresh white peaches belong in the GloriousMe Bellini. This is how it works:

The best Bellini outside of Harry’s Bar

First, squeeze a natural lemon and have it ready. Score fresh white peaches crosswise at the back, pour hot water over them, and after a short time, skin, pit, and cut into pieces Peeling off the skin is admittedly a bit tricky and you may curse GloriousMe at this point. But stay tuned. It’s worth it.

Immediately drizzle the peach pieces with natural lemon to avoid browning as much as possible and use a wand to make a puree If you are lucky enough to have a natural lemon from the Amalfi Coast or Menton on hand, you can be a little more generous with the lemon juice.

With other natural lemons, which usually contain more acid, it is worth using the lemon juice rather sparingly. Depending on taste, mix in a little vanilla sugar.

Ideally, prepare the Bellini immediately. Despite the lemon juice, the light color of the white peach colors after a short time, but this does not detract from the taste. Place about 2 tablespoons of the peach puree in the bottom of a champagne flute and (carefully, carefully) slowly (!) fill with champagne.

If you’re too quick, the champagne will foam over you and you’ll probably wish GloriousMe to hell for the second time at this point and only think of us more conciliatory again when you enjoy the delicious Bellini.

2-3 large white peaches or 4-5 flat white peaches for 4 bellinis

1/2 natural lemon

Vanilla sugar

Champagne

Peaches, amaretto, marzipan and raspberries for dessert

See Also

ENJOYMENT IN JANUARY

Charles Darwin theorized that peaches were a further development of almond cultivars. He wasn’t all that wrong. Peaches and almonds are related from a botanical point of view, although not as closely as he suspected. Taste-wise, they are a great match.

For this dessert you need the following ingredients for 4 people:

4 yellow peaches

A handful of amarettini cookies

40 g raw marzipan

Two good shots of amaretto liqueur

One package frozen raspberries

One teaspoon brown sugar

Red port wine

Warm the frozen raspberries with a teaspoon of brown sugar and port. Allow the resulting raspberry sauce to cool.

Make the filling from the amarettini cookies, the raw marzipan and the amaretto liqueur in a mortar. Do not grind the cookies into small pieces, but only crush them coarsely.

Pit the yellow peaches and fill the Amarettini-Marzipan mixture in the place of the pit. Place in a buttered baking dish and place in an oven heated to 180 degrees (top/bottom heat) for about 10 minutes.

Serve the peach halves on top of the raspberry sauce in a bowl or deep dish. If you want to spoil your guests even more, you can serve a scoop of amaretto or pistachio ice cream on the side.

In France they love the peach especially

A study funded by the European Union examined the differences in the consumption of apples and peaches in a comparison of seven European countries: France values the peach by far the most and takes the top position in peach consumption. Forty-eight percent of respondents (aged 15-70) in France reported enjoying 3-5 peaches per week during peach season. The country where the least peaches are consumed is Germany.

Maybe that will change a little thanks to GloriousMe. A fresh peach with firm but not too soft flesh, in which fruit acidity and sweetness are balanced and which can be easily detached from the stone, cut into wedges with a cool glass of white wine is one of the most beautiful summer pleasures.

If the peaches are not quite as ripe or the transport took a little longer, there are the recipes of GloriousMe to turn the peaches into delicacies.

And for the rest of the year, there’s Caravaggio, Renoir, Monet, Peter Paul Rubens and Van Gogh, some of the painters who repeatedly chose peaches as a subject in many paintings.