The flesh of pigs fed on peaches is reputed to have an especially delicious flavour. However, a much simpler way of achieving this, is to serve roast pork with peaches, as in Yewdale Pork with Peaches. Serve this delicious dish with green beans, boiled potatoes and Carottes Vichy and a lightly-chilled Tavel rose wine.
6 lb. leg of pork
1 teaspoon salt
8 fl. oz. white wine vinegar
8 fl. oz. white wine
1 teaspoon ground allspice
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon
12 canned peach halves, drained
1 tablespoon cornflour mixed with 1 tablespoon peach can juice
4 fl. oz. olive oil
2 garlic cloves, crushed teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon prepared French mustard
1 teaspoon finely chopped fresh thyme or
½ teaspoon dried thyme
First make the marinade. In a large shal-low dish, combine all the marinade ingredients and mix well. Add the leg of pork and set it aside in a cool place to marinate for 2 hours, basting from time to time.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Remove the pork from the marinade and place it on a working surface. Discard the marinade. Using a sharp knife, make small incisions in the thickest part of the flesh, then rub the salt into the skin.
Put the pork on a rack in a roasting tin and place the tin in the oven. Roast the meat for 2h to 3 hours or until the juices run clear when the meat is pierced with the point of a sharp knife.
Meanwhile, pour the vinegar and white wine into a small saucepan and place it over low heat. Stir in the allspice, nutmeg and cinnamon. Simmer the mixture for 30 minutes, then remove the pan from the heat and set aside. Place the peach halves in a large shallow dish and pour the vinegar and wine mixture over them. Set aside.
When the pork is cooked, remove the roasting tin from the oven and transfer the pork to a large, warmed serving dish.
Remove the peach halves from the vinegar and wine mixture and arrange them around the pork. Reserve the vinegar and wine mixture. Keep the pork warm while you make the sauce.
Skim the excess fat from the top of the cooking juices in the roasting tin. Pour the cooking juices into a medium-sized saucepan and place over moderate heat. Add the vinegar and wine mixture to the pan and bring the liquid to the boil.
Reduce the heat to low, add the cornflour mixture and cook, stirring, for 2 to 3 minutes or until the sauce has thickened.
Remove the pan from the heat and pour the sauce into a warmed sauce-boat.
Serve the pork immediately, with the sauce.