[Sca-cooks] Preserving peaches

Jennifer Carlson talana1 at hotmail.com
Tue Aug 25 07:38:48 PDT 2009

Some weeks back, someone mentioned the Martha Washington's cookbook's recipe for preserving peaches in wine and, as the Oklahoma peach crop was coming in just then, I gave it a whirl.  I got a half-bushel of Porter peaches (a variety of freestones - Augustas, I think) and, deciding to go on an all-Ansteorra theme, a bottle of a Texas moscato (Ste. Genevieve), and got to work.


The result was beautiful and absolutely delicious.  The wine and peach juice made a lovely, rosy syrup with some of the richest flavor I've ever gotten putting up peaches.  The moscato added a light honey tone to the taste.


This first attempt was a complete success.  I'm having to ration how much I let the husband put on his ice cream/pound cake/oatmeal so we'll have some to enjoy this winter.  


If I were to try using ingredients closer to those of the time period of the recipe, what varieties of peaches and what wines would be appropriate equivalents?


In servicio et humilitate,





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