peaches

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The Still Life with Peaches comes from a room in Herculaneum. It wasn’t a free-standing image. Like other still lives, it was set on a wall among landscapes, narratives, decoration. (Photo: Archaelogical Museum, Naples)

Classical art is often given a classic status. The works of the ancient Greeks and Romans have been taken up by many later artists as supreme examples. At least that’s true of their statues and buildings. But when it comes to paintings, there’s a problem. Very little remains, and what remains is puzzling.

For instance, we have no idea who painted this Still Life with Peaches. We have no idea what other works its maker did, and only a very limited idea about the works of contemporaries. The Roman still lives that have survived mostly come, like this one, from Pompeii and Herculaneum.

This paintig rappresent the still life. They are united peaches to each other with a dark green leaves. In a peach you can see the core brown. Next to there is a jug of water. I thik the jug of water emphasizes the color of peaches.

 

RECEIPT OF PICHES

PECHES CAKE

Ingredients

  • Buttery Deluxe Pie Crust: (make two pie crust)
  • 2½ cups all purpose flour
  • 2 Tablespoons of sugar
  • 1 teaspoon of salt
  • 1 stick COLD butter (chopped into pieces)
  • ½ cup COLD butter-flavored shortening
  • ½ cup ice cold water (if dough is still too dry, add in more cold water a tablespoon at a time)
  • Peach Filling
  • 2 (26 oz cans) sliced peaches ¾ cup of sugar
  • 6 tablespoons of butter
  • 1 teaspoon lemon juice
  • 1 teaspoon of cinnamon pinch of nutmeg
  • Sugary Topping (for top crust. Can also sprinkle & press some into the bottom crust)
  • 1 Tablespoon sugar
  • 1 Tablespoon brown sugar
  • 1-2 teaspoons cinnamon

Instructions

  1. Preheat oven to 375
  2. In a bowl add flour, sugar & salt. Give it a whisk to combine.
  3. Now cut in the butter & shortening until mixture resembles very large crumbs. (I use my hands for this. Don’t overdue it. Mix just until combined)
  4. Add in the ice cold water and stir just until combined.
  5. Gather dough into a ball and flatten. Cover with plastic wrap and refrigerate for 15-30 minutes or until cold.
  6. Time to make the peach filling!
  7. Pour 1 can of undrained peaches into a saucepan. Drain the other can and pour the peaches in. We only need one can of juice.
  8. Add in butter, lemon juice, cinnamon, nutmeg and sugar.
  9. Stir over medium low heat just until sugar it dissolved and the liquid is syrupy. Set aside.
  10. Divide the chilled pie crust into 2 balls. One for the bottom crust and one for the top crust. make the bottom crust, roll out a ball on a flour surface until it is about ⅛ inch thick. Place it inside of a deep dish pie pan. Sprinkle on some sugar mixture if desired and press it into the crust.Step 3.) Spoon on the peaches. Pour on a little juice to your liking. ½ cup will do just fine for me.
  11. Now it’s time to make the lattice top crust.Roll out the other ball of dough so that it is long enough to make strips that will reach from one end of the pie pan to the other. Cut out about 8-10 1-inch strips.
  12. Lay the strips in a crisscross pattern on top of the peaches and press the ends into the pie crust rim.
  13. Drop a few pieces of butter on the pie and sprinkle with the cinnamon sugar mixture.
  14. Bake for 35-45 minutes or until golden.

 

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