SC - peaches
lilinah at earthlink.net
lilinah at earthlink.net
Mon Feb 5 01:49:45 PST 2001
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
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