Baked Peaches With Rosewater Yoghurt Food

BAKED PEACHES WITH ROSEWATER YOGHURT

Steps:

• Preheat oven to 180°C /355°F Line a baking dish with non-stick baking paper.
• Halve the peaches and remove the stones.
• Place the peaches cut side up on the baking tray and sprinkle over the sugar.
• Bake for 20 minutes, or until soft and golden.
• Combine the yoghurt with the rosewater.
• Place peaches on serving plates and top with the rosewater yogurt and chopped unsalted pistachios.

PEACH COMPOTE WITH ROSE WATER

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.

BAKED PEACHES 'N CREAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
• Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
• Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.