Bill Granger - Honeyed Yoghurt With Rose Water Scented Peaches

1. 1

   Put the caster sugar and rose water in a pan with 1 litre/1 3/4 pints of water and bring to the boil.

2. 2

   Cut a small cross in the top of each peach, then add to the pan and simmer for 5 minutes.

3. 3

   Take the peaches out of the syrup and slip off the skins, then return to the syrup and cook for 10 minutes until the syrup has reduced by half.

4. 4

   Strain and cool.

5. 5

   Make the honeyed yoghurt by mixing together the yoghurt and honey, then serve with the rose-scented peaches and drizzle over some of the remaining syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.