Peach Compote With Rose Water Recipes

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PEACH COMPOTE WITH ROSE WATER



Peach Compote With Rose Water image

Provided by John Willoughby

Categories     dessert

Time 10m

Yield About 1 1/2 cups

Number Of Ingredients 4

7 medium peaches
1/4 cup sugar
3 teaspoons rose water
Pinch salt

Steps:

  • 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.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 73 milligrams, Sugar 34 grams

QUICK PEACH-COMPOTE DESSERT CUPS



Quick Peach-Compote Dessert Cups image

If your peaches have become a little too soft for eating out of hand, cook them into this quick and easy compote. Then, for a surefire summer hit, layer the sweet and floral elixir with extra-creamy whipped cream and crunchy cookie crumbles.

Provided by Riley Wofford

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 7

12 ounces pitted, chopped peaches (3 medium)
1 1/4 cups sugar
1 teaspoon fresh lemon juice
Pinch of kosher salt
1 cup heavy cream
1 cup mascarpone
Amaretti or gingersnap cookies, crushed (about 1/2 cup)

Steps:

  • Bring peaches, sugar, lemon juice, and salt to a boil in a saucepan, stirring until sugar dissolves; mash lightly with a potato masher. Skim foam and continue to cook, stirring, until thickened to the consistency of loose jam, 8 to 10 minutes.
  • Transfer to a heat-proof bowl; let cool completely (you should have about 1 1/2 cups).
  • To serve, whip heavy cream to soft peaks. Mix in mascarpone and beat until smooth and silken. Spoon into bowls and layer with compote and crushed cookies.

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