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Patina de Persicis (A Dish of Peaches)
Patina de Persicis (A Dish of Peaches) is a traditional Ancient Roman recipe for a classic dish of firm peaches that are sliced, boiled until tender and served with a sauce made of the peach cooking liquid, cumin and oil. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Peaches (Patina de Persicis).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
6
Rating: 
Tags : Spice RecipesAncient Roman Recipes
Original Recipe
Patina de persicis: persica duriora purgabis, frustratim concides, elixas, in patina compones, olei modicum superstillabis et cum cuminato inferes.
Translation
A Dish of Peaches: Take firm peaches and wash them. Cut into pieces and stew. Arrange in a shallow pan and sprinkle with a few drops of oil. Season with cumin and serve.
Modern Redaction
Ingredients:
8 large, firm and slightly-under-ripe peaches
100ml red wine
100ml water
1 tsp olive oil
1/2 tsp
ground cumin
Method:
Wash the peaches, quarter them and remove the stones. Place in a pan, add the wine, water and 1/4 tsp ground cumin. Poach gently until soft (about 12 minutes).
Transfer the peaches to a clean pan with a slotted spoon, add 100ml of the poaching liquid the olive oil and the remaining 1/4 tsp cumin then bring to a simmer. Cook for a few minutes then spoon into bowls, drizzle with the sauce and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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