Bordeaux: I Hate Peaches... Unless There Is Wine Involved.

On our final day of the tour, we started our day with a cooking lesson. We were to make the dessert for the evening's "Farewell Dinner." So this meant donning our aprons just after breakfast... And preparing to cool... And, well... drink.

We had picked up a variety of regular and white peaches at the farmers' market in Creon two days prior.  So our hostess wanted to show us how to cook some tartes with them. But before that, she wanted to show us how to make tuiles, which are a cookie garnish you usually see on desserts.


It was a simple mixtures of flour and egg whites... And then we spooned them on a pan in a thin layer and baked them in a very hot oven for just a few minutes.

They came out beautifully...


All the while, our wine master host had already opened a bottle of white wine for us...


This one was a Loupiac. And it was fantastic! YAY for sweet white wines!

After a quick wine sip (or five), we stuffed the dough we had made for the tartes into individual tarte pans...


The mixture felt like shortbread under our fingers. It had a lot of butter and sugar in it. It was very crumbly... So we knew it would be good.

Then we piled sliced peaches into each tarte...


And topped with some fresh herbs. I believe it was sage we used.

I should point out that the men folk in the group sliced the peaches. And then sat around and gabbed...


It was the women doing the heavy lifting with the cooking. But I don't think any of us minded.

After working on the dessert, we snacked on some blue cheese...


Which went really well with the peaches and wine. Surprising me!

And later that evening...


The finished product of our tartes. For someone who loathes peaches, I found myself eating every single bit of this dessert.