Rose Petals and White Peaches
Beautifully preparing the just ripened fruits of summer as a dessert is close to my heart. This is type of food is a sweet expression of your love and it honors the natural spirit of whatever freshly picked fruit you choose.
* Rose Syrup Recipe is here: Smell the Roses
The simplicity of this recipe is what underlies its beauty. Those you make this for are in for a lovely treat!
Poached Peaches in Rose Syrup
Summer love food in dessert form. Freshly picked peaches in syrup made from roses gathered from your garden.
Mix syrup, water, lemon peel and juice and herb leaves in med saucepan.
Bring to a gently rolling simmer.
Add peaches, cover pan and poach over low heat 20-25 mins until the flesh is tender.
Remove peaches from syrup. Let cool, then peel.
Heat and reduce the remaining syrup to 1 cup. Cool and strain.
Pour syrup into lidded glass container. Add peaches to the syrup. Cover and refrigerate at least 6 hr (or overnight).
To serve, place peaches in attractive dessert bowl or martini glass. Spoon chilled syrup over peaches.
Opt: Sprinkle peach tops with nuts.
Serve with a small fresh sprig of lemon verbena or a couple of small geranium leaves.
Top with a scattering of fresh rose petals.
You may use other fresh fruits or berry blends in place of the peaches for this dessert dish, such as:
Sweet Apples (peel before poaching)
Grapes (pierce skin)
Mango (peel and seed-slice lengthwise)
Papaya (peel and seed-slice lengthwise)
Kiwi (peel before poaching)
Melons (seed and chunk)
Bananas (peel before poaching)
Guava (peel before poaching)
By Frisky Fresh
ITEMS WE USED TO MAKE THIS RECIPE