Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Blood peaches from Reynolds

10 August 2006
Blood peaches from Reynolds

Known as pêche de vignes in France, the blood peach is the little-known cousin of the more familiar yellow and white-fleshed varieties. The flesh is deep red-veined and is slightly more tart than other white-fleshed varieties.

Besides eating it on its own it can be used as an ingredient in sorbets, ice-creams, tarts and coulis. It also combines well with Dorset blueberries and raspberries. The best, sweetest fruits come from southern France.

Price large fruits, AA size, 79p each
Available from Reynolds 0845 310 6200 www.reynolds-cs.com

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