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.
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