Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 19, 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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The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times


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