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

[Robin Carroll-Mann]

Enrique de Villena was Spanish, not Italian, and was related to the royal
houses of Aragon and Castile.

Forks were in use for carving and serving.  Here is an image from the Arte
Cisoria by de Villena.
http://pictures2.todocoleccion.net/tc/2010/07/19/DSC04790.JPG

Perhaps I should say that the peaches, even the dried peach slices, had a
stronger peach flavor than I expected, and were not drowned out by the wine.

Brighid ni Chiarain


On Wed, Apr 23, 2014 at 10:43 PM, Stefan li Rous <StefanliRous at gmail.com>wrote:

> 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
>