last year, i had some fabulous blood peach ice cream at christina's in inman square. i'd love to make some on my own.
does anyone know where i can find some in cambridge/somerville/arlington/watertown area.
Still sounds like some new marketing name for an old product.
I have never seen them locally, or in Europe or anywhere for that matter referred to as such.
Can I interest you in some Chilean Sea Bass, Mahi Mahi, or Orange Roughy (they do the same type of renaming/rebranding often with fish.) Chilean Tooth Fish, Dolphin (not the mammal), and Slimehead until very recently the names for the above, in order respectively.
"Hey Bob, we're not selling any of these funny looking peaches, everyone says they look weird."
"Huh, we sell a ton of those blood oranges, that whole thing sure caught on."
"Yah know I have an Indian buddy says they call em blood peaches back home... Yah blood peaches that has a good ring to it..."
Plenty of of white peaches, some that do have a tinge of red to the flesh. Local peaches should start showing up pretty soon.
Christina's probably makes the ice cream using Boiron frozen blood peach puree. I know this exists, because I went there to buy frozen white peach puree at retail, and that was the stuff they brought out to me first. (I demurred; they went back and found the white peach puree, which makes an outstanding Bellini.)
Not sure what peach variety a blood peach really is; that might be some fractured translation from the French, but I believe the Boiron products are free of artificial colors.
They are a real thing, peches de vigne or, "peaches of the vineyard". An heirloom variety, but of course!
Here's a description below, from this site, http://everything2.com/title/Peaches+...:
"“Pêches de vigne 1, 30 € le kilo” said the chalked sign at the greengrocer’s. The peaches thus advertised were small and unusually densely covered in grayish fuzz, but as I passed the wheelbarrow upon which they were heaped, their powerful fragrance convinced me to buy several. After washing them, I sliced one open and gasped: the flesh of the peach was a dark wine-red throughout, dripping crimson juice. I ate a slice. It had an intense, very peachy, sweet and acidic flavor that matched its appearance perfectly.
When I returned to the greengrocer’s the next day to purchase more, I learned from the shopkeeper that these red peaches are called “pêches de vigne” because they are usually planted in vineyards, alongside the grape vines. This is because the trees are susceptible to many of the same diseases and pests as grapes, but tend to show symptoms more rapidly; so if the peach tree in the vineyard starts looking less than its best, the farmer knows he needs to be proactive in safeguarding the far more valuable vines from similar trouble. The peach variety best suited for this purpose produces little gray-skinned fruits with burgundy-red flesh, which are mostly sold and consumed locally.
Knowing this is how pêches de vigne are produced, it’s almost impossible not to conjure up mental images of wine from the vineyard seeping up into the sap of the tree and staining the peaches’ flesh blood-red. Pêches de vigne. Vineyard peaches, wine peaches. How delicious.
These marvelous fruits don't seem to be readily available in the United States, where the red-flesh peaches that are grown are usually of the highly astringent "Indian Red" variety which is best for cooking--but that doesn't mean it isn't worth a search. Farmer's markets are treasure-troves of oddities, since small growers thrive in niches. (About availability in other countries, I have no knowledge; but I hope they aren't limited to France.) They are known as "blood peaches" in English. I can imagine them adding a truly exotic note to a first-course terrine, alongside blood oranges and golden beets perhaps. I fervently hope they become the next gourmet fad.""