Peaches in Spice Wine

Total Time
10 mins
0 mins

Original recipe from the oldest known surviving cookbook, "De Re Coquinaria," By Apicius, written in the first centry A.D. Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan. Original recipe: Clean firm peaches, cut them into pieces and boil. Arrange in a shallow pan, sprinkle with a little oil and serve with cumin-wine sauce.

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  • 3 firm peaches, peeled, pitted and thinly sliced
  • 2 tablespoons honey
  • 1 cup dessert wine
  • 1 teaspoon cumin, ground


  1. Divide the peach slices among four large wineglasses and top with the honey.
  2. Pour 1/4 cup of the wine into each glass and sprinkle with the cumin.
  3. Serve immediately.