Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 22, 2017
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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  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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© 1999-2017 Clifford A. Wright