While this is not the season for peaches, I thought I’d start the year off with some thing sweet from this summer.  I look forward to doing this recipe again and again with next years sweet bounty!

Patina de Persicis

Peaches in Oil with Cumin Sauce

 Translation:

…peel some firm peaches, cut into pieces and cook.  Place in a patina pan and drizzle with oil.  Serve with cumin sauce.

For the cumin sauce:

Another cumin sauce: pepper, lovage, dried mint, a large amount of cumin, honey, vinegar, liquamen.

(Faas, pp. 242)

Ingredients:

5 peaches

4 TBS olive oil

 Sauce:

1 tsp pepper     1 Tbs mint        2 Tbs cumin

½ C honey       1 tsp vinegar     ½ tsp fish sauce.

Redaction:

For the peaches,

I skinned them,

cut them in half

and de-stoned them.

I placed them in a dutch oven with good olive oil

and cooked just till soft.

Gather all the ingredients together for the sauce.

While the peaches were baking, I set the sauce ingredients into a pot and mixed.

The pot was allowed to simmer till the sauce was reduced by half.

A peach was soaked in sauce and consumed.

It tasted like a spicy peach cobbler!  Very yummy.