SC - peaches

[Sue Clemenger]

OH MAN....I'm drooling all the way over here in Montana....recipes
please?
- --Maire (trying to sound pathetic but not whiney)

rcmann4 at earthlink.net wrote:
> 
> And it came to pass on 4 Feb 01, , that Stefan li Rous wrote:
> 
> > But I'm getting the feeling that peaches were not used that often
> > in period cooking. Perhaps it is just the recipes I've been reading,
> > but I thought I remembered one of the books saying this.
> 
> Peaches were introduced into Europe from Persia by the Arabs.
> Karen Hess says that there were some planted in the royal garden
> at Westminister during the 13th century.
> 
> Humourally, they are cold and moist, and are best served at the
> end of the meal.  Platina suggests serving them dried, or cooked in
> honey.
> 
> Enrique de Villena (1423) gives instruction in his carving manual for
> cutting and serving peaches -- peel them, remove the pit and the
> bitter parts, and cut them into slices.  Then they are put on a plate,
> if they are not being served in wine.
> 
> 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.
> 
> 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.
> 
> I'll let one of the gardeners on the list answer questions about
> growing them.  Presumably, they require mild weather, since they
> flourish in places like Georgia.
> 
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> now at a new address: rcmann4 at earthlink.net
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