Spiced Peaches in Syrup

From Ancient Roman times onwards, meats have been paired with fruits cooked with sweeteners and sharpened with vinegar. A book on Roman cuisine gives a recipe for Cornish hens with a peach sauce in which the peaches are sweetened with honey, cooked with an astonishing assortment of herbs as well as a truffle, and the whole finally finished with vinegar. Spicy, tart, and fruity flavors are lively and refreshing not only with meats but also with vegetables, particularly those cooked with hot