Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 13, 2018
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Peaches in Rose Water Syrup
Region: Arab Levant, Lebanon
Category: Desserts
Season: Summer
Difficulty: Easy but takes non-working time

This is a great way to use up peaches when they are on the verge of being overripe.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 5 minutes plus 4 hours resting time

6 ripe peaches, peeled (if desired), stoned, and cut into 8 wedges

1/2 cup sugar

1/4 teaspoon rose water

Whipped cream

Crushed pistachios

In a bowl, mix the peaches, sugar, and rose water together.  Leave in the refrigerator until the sugar has dissolved.  Stir and serve whenever you want in a small bowl topped with a dollop of whipped cream and a sprinkle of crushed pistachios.

Variation: 

Note: 

Posted: 12/13/2006



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Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald


Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

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© 1999-2018 Clifford A. Wright