Peach Compote With Rose Water Food

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.

EASY PEACH COMPOTE

Steps:

• Heat a medium sized skillet or saucepan oven medium high heat. Add all ingredients to the pan.
• Cook, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low and simmer, stirring occasionally until the peaches are soft and the liquid has mostly reduced, about 10 minutes.
• Cool slightly before serving, or transfer to a container to store in the refrigerator for up to 4 days.

FRENCH TOAST WITH WARM PEACH COMPOTE

Steps:

• Preheat oven to 300°F. Place baking sheet in oven. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 15 minutes.
• Whisk eggs, milk and vanilla in large glass baking dish until well blended. Arrange bread slices in egg mixture. Let stand until egg mixture is absorbed, turning once, about 5 minutes.
• Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-low heat. Add 4 bread slices to skillet. Cook until golden brown, about 5 minutes per side. Transfer to baking sheet in oven. Repeat with remaining 1 1/2 tablespoons butter and 4 bread slices. Serve with peach compote and maple syrup.

PALUDAH (FRESH MELON AND PEACH COMPOTE)

Steps:

• Cut melon in half and remove seeds and stringy pulp.
• Using melon baller or small spoon, scoop out as many melon balls as possible.
• Put melon balls in deep bowl.
• Pour any juice from shells over melon balls, and discard shells.
• Toss with salt.
• Add peaches, sugar, lemon juice and rose water.
• Toss gently to combine.
• Cover tightly and refrigerate at least 2 hours, or until thoroughly chilled.
• Serve in individual dishes.
• Top with crushed or shaved ice if desired.