[Sca-cooks] Preserving peaches
Stefan li Rous
stefanlirous at austin.rr.com
Fri Nov 6 23:28:20 PST 2009
Date: Tue, 25 Aug 2009 09:38:48 -0500
Going through my back digests I saw this message from Talana from
August 25:
<<< 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? >>>
Have you done any more experiments with this recipe? How did they come
out?
Also, I don't have this cookbook. Can someone post this particular
recipe?
Thanks,
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
More information about the Sca-cooks
mailing list