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

[Aruvqan]

On 4/24/2014 9:38 PM, Stefan li Rous wrote:
> 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.
>
>
Hm, that would mean that the wine would need to be pretty acid though. I 
could have rob pick up some peaches on his way home tonight, we are 
planning on cracking open a bottle of wine to go with some steaks and it 
would be an interesting test. The idea of a reduced spiced wine sauce 
sounds good, but where does it turn into a dish of spiced fruit [with or 
without the poaching. Maybe we could make poached peaches in red wine 
instead of the usual poached pears in red wine =) ]

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