Peaches in a Cumin Sauce

Apicius 4.2.34

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Cooking Apicius

Cooking Apicius

By Sally Grainger

Published 2006

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  • 500 g firm/underripe peaches
  • 300 ml sweet white wine


Cut the peaches in half, de-stone and cut in half again. Put the wines, syrups and honey in a saucepan and bring to a simmer. Poach the peaches in this liquor until they are just cooked and still holding their shape. Remove them with a slotted spoon and leave to one side in a bowl. Roast and grind the cumin and add to the pan, simmer the cooking liquor and reduce by about one-third. Thicken thi