I had my friend over for dinner last Thursday night and decided to make a quick and simple dessert. Somewhere recently I had a watermelon salad with rosewater and mint – I can’t remember whether it was at Porgy and Mr. Jones or Spoonful. There is something so delicate and fresh about this combination. I decided to try something similar.
I’ve never used rosewater successfully before so I thought I should follow a recipe. I vaguely recall adding rosewater to meringues years ago and they tasted like soap. I found a recipe for ‘white peaches in rose-water syrup’ in Bill’s Food that looked dependable.
I served my version with pistachios, mint, yoghurt and a lychee and pawpaw salad. A very easy, very tasty, summer weeknight dessert.
Emily, my stone-fruit-allergic friend, I suggest you could use watermelon instead of peach (but no poaching, obviously).
Bill’s white peaches in rosewater syrup
500g caster sugar
1 L water
1 tbs rosewater (my advice: start by adding less than this and add more to taste. Mine was a touch ‘rosey’. I imagine it depends on the brand that you are using)
4 white peaches
- Put caster sugar and water in a saucepan and bring to the boil.
- Cut a little cross in the top of each peach. This makes it easier to pull the skins off. Add peaches to the saucepan. Simmer for a few minutes until they are tender.
- Take peaches out, let them cool, then slip off the skins.
- Return skins to syrup and simmer it for about ten minutes.
- Strain the syrup and cool. I think this dish is best served chilled on a hot night.
Bill suggests serving with chopped pistachios and yoghurt.