SC -veal longings

[Philip & Susan Troy]

Lady Brighid ni Chiarain tantalized us peach lovers when she wrote:
>There are 14th century Catalan recipes for preserving peaches in
>honey or sugar. 
>
>Nola has one recipe for a peach pottage, which appears to be
>meant as a accompaniment to roasts: peaches cooked in broth-
>based almond milk, seasoned with sugar, ginger, and drippings
>from the spit.

She graciously supplied us with de Nola's recipe, for which many thanks.

>Granado (1599) has various recipes for peaches, including 5
>different preserves and confections.  He also has 2 recipes for
>peach pie.  One is sort of a cheescake, whose filling is a mixture of
>peach puree, various cheeses, sugar, and eggs.  The other pie
>(possibly one of the Italian recipes he plagiarized from Scappi) has
>slices of peach with spices, sugar and butter.

Would it be possible to post the cheesecake-y recipe in its original 
language? And perhaps one or two of Granado's preserves.

As the peach pottage sounds like an excellent accompaniment to meat, 
i wonder if it could be made "out of season" with preserved peaches?

Thank you,
Anahita al-shazhiyya