In the 16th and 17th centuries, the Ile-de-France was a garden of fruits and vegetables, and Parisians delighted in the plump, fragrant peaches harvested from nearby Bagnolet and Fontainebleau. Today, the capital's cooks look to the Rhone Valley and the southwest for their peaches. Distinctive green-hued pistachios are popular with French cooks, who use them in savory preparations as well as desserts. Here, they turn the creme anglaise a lovely pale green. Ground almonds could also be used to make a nice, albeit less colorful, sauce.Serve with a floral, aromatic white wine, such as Viognier from Condrieu, or a bracing Armagnac.
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