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Poached peach in rosewater syrup, artfully styled!

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.

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5 Responses to “White peaches poached in rosewater syrup”

  1. Cindy says:

    Nice! I love a rosewater-spiked dessert. You’re right, though, it needs a light hand or things can get a little soapy.

    I had it with watermelon at Hellenic Republic – awesome. At home I’ve often used it for Indian rice pudding and am newly obsessed with Lebanese lemonade (lemon juice, sugar, water and rose water).

    • Saskia says:

      Yes – I’m a new fan of rosewater now! I’m going to try the Lebanese lemonade. Sounds like a good hot day drink…

  2. Agnes says:

    The peach looks lovely – so delicately pink. 🙂 It looks particularly good on that plate.

    • Saskia says:

      Thanks. I’ve been wanting to showcase my favourite plate!! I tried this again on the weekend with normal peaches and they turn out yellowish-pink which is still good.

  3. Robert Stone says:

    it looks amazing! i had the watermelon, strawberyy salad at porgies, it is heaven. i love your posts. keep it up 🙂

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