Best Peach Compote With Rose Water Recipes

EASY PEACH COMPOTE

Steps:

• Heat a medium sized skillet or saucepan oven medium high heat. Add all ingredients to the pan.
• Cook, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low and simmer, stirring occasionally until the peaches are soft and the liquid has mostly reduced, about 10 minutes.
• Cool slightly before serving, or transfer to a container to store in the refrigerator for up to 4 days.

EASY PEACH COMPOTE

Steps:

• Chop the peaches, leaving the skin on.
• Bring the peaches, sugar, lemon juice, water, and salt to a low boil in a saucepan, and mash lightly with a potato masher until broken down into irregular chunks. Cook at a low boil for 4 to 5 minutes until reduced and saucy. (If it starts to become dry, you can add a splash more water.)
• Remove from the heat. Stir in the vanilla and cinnamon. Taste and add additional sugar if desired. The sauce will thicken more as it cools. Serve immediately or refrigerate until serving. Store up to 1 week refrigerated or frozen for up to 3 months.

PEACH COMPOTE OVERNIGHT OATS

Steps:

• Add the milk, oats, yogurt and chia seeds to a pint-sized Mason jar or other container and give them a good stir. Refrigerate overnight or for at least 5 hours.
• Spoon the Peach Compote on top of the oats mixture and add toppings as desired. Serve.
• Combine the peaches with the syrup, vanilla, cinnamon, ginger and 2 tablespoons water in a medium saucepan. Bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the maple syrup begins to caramelize and the mixture thickens, 8 to 10 minutes. Cool completely, then store in an airtight container, refrigerated, for up to 1 week.

GRILLED ROSE-WATER POUNDCAKE

Steps:

• Heat oven to 325 degrees. Butter a 9-by-5-inch loaf pan with 1 tablespoon of the butter and line the bottom with parchment paper.
• Mix the flour, baking powder and salt in a medium bowl and set side.
• Using an electric mixer, cream 1 1/2 sticks of the butter (12 tablespoons) in a large bowl until very smooth. Continuing to beat, slowly add the sugar until light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. Add the egg yolks one at a time, beating after each addition until incorporated. Beat in the rose water. Stir in the dry ingredients by hand until just incorporated.
• Beat the egg whites until they form soft peaks, then fold them gently into the butter-sugar mixture. (The batter will be quite stiff.)
• Transfer the batter into the prepared pan, smooth the surface, and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Allow cake to rest for 5 minutes, then invert it onto a baking rack. Turn right side up and allow to cool to room temperature before cutting into 3/4-inch slices.
• Light a medium fire in a grill. When hot, brush each slice of cake lightly with some of the remaining butter and grill until lightly toasted, about 2 minutes a side. Serve immediately, accompanied by peach compote (see recipe).

QUICK PEACH-COMPOTE DESSERT CUPS

Steps:

• Bring peaches, sugar, lemon juice, and salt to a boil in a saucepan, stirring until sugar dissolves; mash lightly with a potato masher. Skim foam and continue to cook, stirring, until thickened to the consistency of loose jam, 8 to 10 minutes.
• Transfer to a heat-proof bowl; let cool completely (you should have about 1 1/2 cups).
• To serve, whip heavy cream to soft peaks. Mix in mascarpone and beat until smooth and silken. Spoon into bowls and layer with compote and crushed cookies.

PALUDAH (FRESH MELON AND PEACH COMPOTE)

Steps:

• Cut melon in half and remove seeds and stringy pulp.
• Using melon baller or small spoon, scoop out as many melon balls as possible.
• Put melon balls in deep bowl.
• Pour any juice from shells over melon balls, and discard shells.
• Toss with salt.
• Add peaches, sugar, lemon juice and rose water.
• Toss gently to combine.
• Cover tightly and refrigerate at least 2 hours, or until thoroughly chilled.
• Serve in individual dishes.
• Top with crushed or shaved ice if desired.