Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Peaches in Rose Syrup

From the book Pure Simple Cooking by
Serves 6

Introduction

Peaches are beautiful with pistachios and roses, so this is a gorgeous-looking dish. If you have perfectly ripe peaches that aren’t too big, they’ll look good left whole, but halve and pit them if you prefer — it does make the cooking time quicker.

Ingredients

Peaches

cups white wine
¾ cup sugar
2 strips lemon zest
~ Juice of ½ lemon
6 peaches (white ones if you can get them)
2 tsp. rose water, or to taste

Garnishes

1 small handful of pistachios, coarsely chopped
~ Deep-red rose petals, shredded or torn

Steps

  1. Put the wine, sugar, lemon zest, and juice into a saucepan big enough to hold the peaches as well. Bring gently to a boil, stirring from time to time to help the sugar dissolve.
  2. Leave the peaches whole and add them to the wine mixture. Poach gently, turning them over every so often, until they are just tender. The length of time this takes depends on how ripe the peaches are. Remove the peaches and boil the poaching liquid until it is reduced and slightly syrupy. Leave to cool — the liquid will thicken more as it cools — then add the rose water.
  3. Carefully remove the skins from the peaches (they should just slip off) and halve them. Pour the syrup over the cooked peaches and chill. Throw some chopped pistachios and shredded rose petals over the top and serve.

Notes

Variation: Add a small bunch of basil leaves to the poaching liquid, then remove them once the syrup has cooled. Use fresh basil leaves for serving. The basil flavor works well with red as well as white wine.

This content is from the book Pure Simple Cooking by Diana Henry.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice