- 1
4.1/5
(55 Votes)
Ingredients
- YIELD 1-1/2 CUPS
- 7 medium peaches
- 1/4 cup sugar
- 3 teaspoons rose water
- Pinch salt.
Preparation
Step 1
Peel and pit the peaches and chop them roughly.
Combine them in a small heavy-bottomed saucepan with the sugar, 2 teaspoons of the rose water, and the salt.
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.
Remove from heat, stir in the remaining rose water, and serve over grilled rose-water poundcake or ice cream.