Peach Compote With Rose Water Recipes

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.

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).

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.

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.