Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Sugar

  2. 3 cups 711ml Water

  3. 6 Peppercorns

  4. 1/2 teaspoon 2 1/2ml Cumin seeds

  5. 1/2 teaspoon 2 1/2ml Coriander seeds

  6. 1/4 teaspoon 1 1/3ml Fennel seeds

  7. 2 Whole cloves

  8. 1 teaspoon 5ml Ground cardamom

  9. 4 teaspoons 20ml Peaches (large)

  10. 1 teaspoon 5ml Orange flower water -

  11. 4 sections Fresh mint

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine sugar, water, peppercorns, cumin, coriander and fennel seeds, cloves and cardamom in pot just large enough to hold peaches. Cover and bring to boil over high heat. Add peaches, lower heat to medium and simmer, uncovered, 8 minutes. Turn peaches over and simmer 5 minutes. Transfer peaches to plate and cook liquid until reduced by about half, until like thin syrup, about 15 minutes. Pour liquid through strainer into 2-quart container and add (optional) orange flower water. Slip skins from peaches while still warm. Halve peaches from tip to stem, remove stone and place peach halves in syrup. Chill 1 hour. To serve, place peach halves and syrup in bowls and garnish with mint. This recipe yields 4 servings. Each serving: 89 calories; 1 mg sodium; 0 cholesterol; 0 fat; 23 grams carbohydrates; 1 gram protein; 0.73 gram fiber.


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