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

[Sharon Palmer]

>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.
>
It probably also kept them from turning brown, like we sometimes dip 
peaches and apples in lemon juice.  A sweet wine might add sugar too.

Ranvaig