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

[Stefan li Rous]

Would the wine keep the peach from turning brown though?

I thought the lemon juice worked because of it's acidity. In which case, vinegar would also work, but wouldn't be as tasty. :-(

So would dipping peach or apple pieces in wine keep them from turning brown? 

I can see where dipping peaches in a sweet wine might increase the sweetness, though. Or perhaps a reduced-wine sauce.

Stefan

On Apr 24, 2014, at 4:14 PM, Sharon Palmer <ranvaig at columbus.rr.com> wrote:

>> 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

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
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