Peach Compote With Rose Water
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7medium peaches
- ¼cup sugar
- 3teaspoons rose water
- Pinch salt
Nutritional analysis per serving (4 servings)
151 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 34 grams sugars; 2 grams protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and pit the peaches and chop them roughly. Combine them in a small heavy-bottomed saucepan with the sugar, 2 teaspoons of the rose water, and the salt. Cook over medium-high heat, occasionally stirring and mashing the peaches lightly with a wood spoon, until the peaches are very soft, about 10 minutes. Remove from heat, stir in the remaining rose water, and serve over grilled rose-water poundcake (see recipe) or ice cream.
Private Notes
Comments
This is divine, especially good use of late season peaches. Excellent with chicken, pork dishes as well as desserts. Use your imagination!
It is quick! To extend the use of this fruit I added some vinegar and it is excellent.
Shaved ginger gives the compote a nice edge if youi are not a fan of rose water...
3 teaspoons of rosewater was a bit much for me, I will try 2 teaspoons next time.
Has anyone frozen this compote? I have not yet made it but I anticipate it'll be great and a wonderful way to use excess peaches!
Shaved ginger gives the compote a nice edge if youi are not a fan of rose water...
3 teaspoons of rosewater was a bit much for me, I will try 2 teaspoons next time.
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