HONEYED YOGHURT WITH ROSEWATER SCENTED PEACHES
Ingredients
- 500g/1lb 20z caster sugar
- 1 tbsp rosewater
- 4 peaches
- 360ml/13oz Greek yoghurt
- 3 tbsp honey
Directions
- Put the caster sugar and rose water in a pan with 1 litre/1¾ pints of water and bring to the boil. Cut a small cross in the top of each peach
- then add to the pan and simmer for 5 minutes. Take the peaches out of the syrup and slip off the skins
- then return to the syrup and cook for 10 minutes until the syrup has reduced by half. Strain and cool.
- Make the honeyed yoghurt by mixing together the yoghurt and honey
- then serve with the rose-scented peaches and drizzle over some of the remaining syrup.
