Fried-Peachs-art - 2/25/18

"Fried Peaches Two Ways or 'Peach Doughnuts'" by Baroness Lucia de Enzinas.

NOTE: See also the files: Peaches-art, peaches-msg, Period-Fruit-art, fruit-pies-msg, eggs-msg, sugar-msg, wine-msg, Plum-Pudding-art, jams-jellies-msg.

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NOTICE -

This article was added to this set of files, called Stefan's Florilegium, with the permission of the author. 

These files are available on the Internet at: http://www.florilegium.org

Copyright to the contents of this file remains with the author or translator.

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Thank you,
Mark S. Harris...AKA:..Stefan li Rous
stefan at florilegium.org
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You can find more of this author's work on her blog at: https://meddlingmedlars.wordpress.com

Fried Peaches Two Ways or 'Peach Doughnuts'
by Baroness Lucia de Enzinas

First recipe:
Peach doughnut. Cut open the ripe peach, take out the seed, make the same kind of dough we made for the salads or the elderberry. For we don’t add eggs to sage dough, but we do add eggs to peach dough, sometimes a little wine, too.

Second recipe:
Dip the peeled peach into the dough, then fry it and serve it when hot, add sugar. If the peach is clingstone, slice it into circles. The herb masters cut this into four, pour some wine onto it, then mix it with flour, finally, they fry it. 

The Prince of Transylvania’s court cookbook, 16th Century 
http://www.medievalcookery.com/etexts/transylvania-v104.pdf


Ingredients

• 1 cup flour
• 2 tbsp wine
• 1 egg
• 2 peaches, peeled and sliced into rounds
• 2 tbsp raw cane sugar for garnish.
• Butter for frying

Directions

1. Mix flour, egg and wine together with a fork.
2. Heat frying pan on medium heat, then add butter.
3. Dip peach discs into batter from step one and then carefully lay your peach pancake into the hot pan. Fry for 5 minutes on each side, or until brown.
4. Place cooked peach slice on plate and sprinkle with sugar. Serve warm.



Ingredients

• 2 tbsp wine*
• 2 peaches
• 1/2 cup flour
• Butter for frying

Directions

1. Cover the peaches with the wine and stir to coat.
2. Heat frying pan on medium heat, then add butter.
3. Dip peach quarters into flour and then gently place on frying pan.
4. Heat each side of the peach triangle for ~5 minutes or until browned. Serve warm.

* the wine will be the strongest flavour giving a tangy or sour cooked end product. If you use a really sweet wine, or a really ripe peach it would work better. I coated these peach doughnuts with raw sugar as well.

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Copyright 2017 by Michelle Enzinas. <menzinas at gmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited.  Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.

If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.

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Edited by Mark S. Harris	Fried-Peachs-art	4 of 4