[Sca-cooks] Any references to peaches being used in period brewing?

[Stefan li Rous]

On Apr 22, 2014, at 4:54 PM, Robin Carroll-Mann <rcarrollmann at gmail.com> wrote:

> Not connected with brewing, but I know of two "recipes" in the Spanish
> corpus involving peaches and wine.  I believe I've posted them here.

Okay, then I may have them in the Florilegium, or in my files to eventually go there. I'll have to look.

>  In
> the 15th c. carving manual by Enrique de Villena, he instructs the server
> who is carving fresh peaches at table to dip each slice in white wine
> before serving.  The purpose was humoural, if I recall correctly.

Sounds a bit messy. But it predates forks and is in the wrong country (Italy).
> 
> In the 16th c. Regalo de la Vida Humana by Juan Valles, he suggests soaking
> dried peaches overnight in wine.
> 
> I have enjoyed the first at an event, and tested the second at home, and
> found them very pleasant, and not tasting as strongly of wine as I might
> have suspected.

Niether? I would expect the dried preaches to soak up more wine.

> Brighid ni Chiarain

I guess it is pears in wine sauce that I've seen fairly often in the SCA, and not peaches. I'm not sure why.

Thanks,
   Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****