The Roman version is simple (page 84):
Take peaches which have a firm texture and wash them. Cut them into pieces and stew. Put the peaches into a dish and sprinkle a few drops of olive oil over them. Season with cumin, and serve.
Mr. Edward's version is also simple (page 83):
Take early peaches, wash, cut them in quarters, and remove pits. Steam in water until soft. Drain, reserve liquid, and put them in a cooking pot with a little of the peach liquid, a few drops of olive oil, and cumin to taste. Simmer gently for a few minutes and serve hot.
It is not peach season right now but I really wanted to try this recipe. So my version is simpler still:
Peaches Cooked with Cumin
Two cans sliced peaches, in light syrup or juice
1 teaspoon ground cumin
Mix the reserved liquid, four drops olive oil, and cumin in a small bowl.
|They should not be swimming in liquid.|
Remove peaches with a slotted spoon. Add just a little of the liquid to the peaches in their serving dish. Serve immediately.
|Served with even less liquid in which they were cooked.|
This was my version of the recipe, so what you see above are my notes. My canned peaches were in light syrup, so I worried that they might be too sweet. I served the peaches with a slotted spoon so the liquid wouldn't spill all over the plate. I served it as a side dish to the meat main course.
|That dark stuff is the Vitellina|
This was a big hit! The cumin shifts the flavor to savory rather than sweet and that made it an excellent side dish. One teaspoon of cumin was very good -- it was subtle and yet still noticeable and just a little spicy on the tongue. My guest tasters and I (three in total) ate them all. For more than three people, you will need to double the recipe, at least.
Success! We all wanted more and I would make it again without hesitation.