Peach Compote With Rose Water

1. 1

   Peel and pit the peaches and chop them roughly.

2. 2

   Combine them in a small heavy-bottomed saucepan with the sugar, 2 teaspoons of the rose water, and the salt.

3. 3

   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.

4. 4

   Remove from heat, stir in the remaining rose water, and serve over grilled rose-water poundcake (see recipe) or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.