Peaches in a cumin sauce, Apicius 4.2.34
from Cooking Apicius: Roman Recipes for Today by Sally Grainger

500 g firm/underripe peaches
300 ml sweet white wine
50 ml passum (see p. 32)
2 tbsp defrutum (see p. 30)
2 tbsp honey
½ tsp cumin seed
cornflour to thicken
1 tbsp fish sauce

Cut the peaches in half, de-stone and cut in half again. Put the wines, syrups and honey in a saucepan and bring to a simmer. Poach the peaches in this liquor until they are just cooked and still holding their shape. Remove them with a slotted spoon and leave to one side in a bowl. Roast and grind the cumin and add to the pan, simmer the cooking liquor and reduce by about one-third. Thicken this with a very small amount of cornflour (1–1½ tsp) so that you have a slightly viscous liquid. Flavour with the fish sauce, ½ tbsp at a time, until the sweetness recedes a little. While boiling, pour over the peaches then leave to cool. Serve with one of the desserts below, such as the fritters or pine kernel and honey pudding.