This the first purée that kickstarted Bottings. Inspired by a peach and tarragon cream-based sauce we used at the London Royal Bristol Marriot Hotel where we flambee’d corn-fed guinea-fowl breast with fresh peaches, peach schnapps and fresh cream. As a purée this works for both food and drink. We use desert rather than cling peaches to add a softer sweetness. The Tarragon provides the aniseed flavour so we add a little star-anise as well .
The Bottings peach and tarragon fruit puree is ideal for peach blini among many other delectable peach recipes.