Moroccan Peaches Recipes

Steps:

• 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.
• 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.
• Serve decorated with mint leaves.

Steps:

• Scatter the sugar over a plate, then dip the cut sides of the peach halves into the sugar. Heat a frying pan over a medium-high heat and cook the sugared peach halves, cut-side down, until caramelised. Transfer the peach halves to a plate and carefully add the schnapps to the pan, if using, or a splash of water. Cook the liquid until reduced and syrupy, then return the peach halves to the pan and baste in the syrup. Remove the pan from the heat and leave to cool.
• Beat the mascarpone and icing sugar together, then fold in the thyme leaves and double cream.
• Divide the crumbled biscuits between two plates, then put one peach half on top of each bed of crumbs. Spoon the mascarpone cream onto the plates alongside the peach halves, then scatter over the frozen raspberries. Serve immediately while the raspberries are still frozen.

Steps:

• Over a bowl (to catch juices), peel and slice each peach, placing slices in bowl. (If peaches are hard to peel, they may be dipped in boiling water until skins loosen, up to 2 minutes.)
• Add Muscat to bowl and stir gently to make sure peaches are covered with wine. Cover bowl and refrigerate 2 to 6 hours.
• Transfer peaches and their liquid to a decorative glass serving bowl or individual bowls or wineglasses. Serve chilled with cream or ice cream, if desired.

Steps:

• In a skillet, cook the onion in the oil over medium heat until softened.
• Add bell pepper, coriander, cumin, and tumeric. Cook for 2-3 minutes longer.
• Add the chickpeas and 4 T of their liquid. Simmer for 5 minutes, until the pepper is tender, adding about 2 T more of the reserved liquid as necessary.
• Add spinach and cook until the spinach is bright and wilted.
• Stir in lemon juice and add salt and pepper.
• Combine yogurt, garlic, cucumber, and salt in a bowl. Serve with the chickpeas.