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).
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.
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