[Sca-cooks] Preserving peaches

[Anne-Marie Rousseau]

Ooo! Peaches cooked in wine! We should have that for dessert at Crown. Yes,
yes, we should.....

--AM, who envisions something along the lines of wardyns in syrup but with
peaches, and a nice fruity but dry white wine. I wonder if there's a version
where some spice (ginger? A touch of cinnamon?) might accidentally end up in
it....hmmm occme to think if it, if you braise fruit in white wine, you can
get a nice reduction sauce that rocks the free world even with out adding
spice. Yum!




-----Original Message-----
From: sca-cooks-bounces+dailleurs=liripipe.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+dailleurs=liripipe.com at lists.ansteorra.org] On
Behalf Of David Walddon
Sent: Tuesday, August 25, 2009 6:50 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Preserving peaches

For an earlier take there is always De Honesta.
These two "recipes" come from the first five books so are not included in
Martino, etc.