[Sca-cooks] Preserving peaches

[S CLEMENGER]

Talana, it sounds absolutely marvelous....what kind of wine did you use? 
what kind of proportions? (I missed the earlier discussion.)
--Maire, drooling


----- Original Message ----- 
From: "Jennifer Carlson" <talana1 at hotmail.com>
To: "Cooks list" <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, August 25, 2009 8:38 AM
Subject: [Sca-cooks] Preserving peaches


>
> 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?
>