Moroccan Peaches

Sifting through my recipe box files for Zaar World Tour 2005, I was surprised to discover that I’ve saved three different recipe articles on Moroccan Cuisine over the years. All from my old favourite; the Sainsbury’s magazine. This one has been lurking un-tested since July 2001. Time to give it an airing! Cooking time is resting time.

• Ready In: 2 hrs 10 mins
• Serves: 8

Ingredients

• 8  large  peaches, ripe
• 3  tablespoons  superfine sugar
• 8  teaspoons rose water
•  fresh mint leaves, to decorate

Directions

1. Peel the peaches (dip them in boiling water for a few seconds if the skin is reluctant to come away easily); cut each one in half round the circumference, then twist the halves apart and remove the stones.
2. Slice the peaches into a serving bowl, sprinkle with sugar and rosewater then cover the bowl with cling film and refrigerate for 2 hours to let the flavours develop.
3. Serve decorated with mint leaves.