To make up for the lack of liquidity to the sauce, I was very generous with the olive oil. The cumin sauce did not "pour", it was scraped onto the peaches in dabs, and then the oily peaches were well stirred to encourage the cumin to spread about. The fish sauce, despite being extremely fishy, merely added a subtle saltiness to the dish, no fishy taste at all.
I do not understand the term "liquefied". The sauce starts off liquid, and becomes stickier and less liquid the longer it cooks, until it is a sticky, almost toffee like substance. If I were to do this again, I might add more liquid, although the dish did turn out to be very tasty as it is. I would also use more cumin, as I felt the taste could do with being stronger.
Peel some firm peaches, cut in chunks, and cook. Place in a patina pan and drizzle with oil. Serve with cumin sauce.
Pepper, lovage, parsley, dried mint, a large amount of cumin, honey, vinegar, fish sauce.
Apicius, Book IV, II-34; Apicius, Book I, XV-2; Sister Mairi Jean, Anahita al-Qurtibiyya bint’ abd al-Karim al-hakam al-Fassi (SCA), Stefan's Florilegium