Baked Peaches With Rosewater Yoghurt Recipes

BAKED PEACHES WITH PISTACHIO NUTS

Baked Peaches With Pistachio Nuts image

Make and share this Baked Peaches With Pistachio Nuts recipe from Food.com.

Provided by Charlotte J

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 peaches, Ripe but firm halved and stones
6 ounces pistachios, shelled
2 macaroons (biscuits) or 2 amaretti (biscuits)
2 tablespoons ground almonds
2 tablespoons caster sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 tablespoons orange blossom water or 3 tablespoons rose water
low-fat plain yogurt (optional) or fromage frais, to serve (optional)
2 -3 tablespoons honey
2 cinnamon sticks
orange peel, few strips
2 tablespoons orange blossom water or 2 tablespoons rose water

Steps:

Heat oven to 350 degrees.
Coarse chop pistachios and biscuits.
Put into a bowl and mix into a paste with the almonds, sugar, cinnamon, egg yolk, and orange blossom water or rose water.
Fill the cavity of each peach generously with this mixture, and arrange the fruit closely in a medium size baking dish.
SYRUP:.
Dissolve the honey in 300ml water over a gentle heat, add cinnamon sticks, orange strips and boil for 5-6 minutes until slightly thickened.
Stir in orange blossom water or rose water and pour around the peaches.
Bake 15 minutes or until the peaches look soft without falling apart, basting occasionally.
Serve with yoghurt or fromage frais.

Nutrition Facts : Calories 307.9, Fat 15.9, SaturatedFat 2.8, Cholesterol 27.7, Sodium 21.6, Carbohydrate 38.5, Fiber 5.7, Sugar 30.4, Protein 8.3

BAKED PEACHES WITH ROSEWATER YOGHURT

Baked Peaches With Rosewater Yoghurt image

A Donna Hay recipe from the 2008 "no time to cook" cookbook. Recipe serves 2 but easily multiplied for a larger group

Provided by Jubes

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 peaches
1 tablespoon sugar
1 cup thick vanilla yogurt
1/2 teaspoon rose water
2 tablespoons unsalted pistachios, chopped

Steps:

Preheat oven to 180°C /355°F Line a baking dish with non-stick baking paper.
Halve the peaches and remove the stones.
Place the peaches cut side up on the baking tray and sprinkle over the sugar.
Bake for 20 minutes, or until soft and golden.
Combine the yoghurt with the rosewater.
Place peaches on serving plates and top with the rosewater yogurt and chopped unsalted pistachios.

Nutrition Facts : Calories 200.8, Fat 7.8, SaturatedFat 3, Cholesterol 15.9, Sodium 56.5, Carbohydrate 28.4, Fiber 3, Sugar 25.2, Protein 7.2

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