Name: Fresh peaches and dates with orange blossom water
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1/2 cup (110g) caster (superfine) sugar; pinch saffron threads; 4 cardamom pods; 1/2 cup (125ml) water; 1/3 cup (80ml) lemon juice; 1 teaspoon orange blossom water; 6 peaches (1.3kg), sliced thickly; 12 fresh dates (240g), seeded, quartered; 1 cup (280g) greek-style yogurt

Fresh peaches and dates with orange blossom water

When you are blessed with an over abundance of beautifully ripe and juicy stone fruit, consider taking a culinary trip to the Middle East with this fresh peaches and dates with orange blossom recipe.

Ingredients

1/2 cup (110g) caster (superfine) sugar

pinch saffron threads

4 cardamom pods

1/2 cup (125ml) water

1/3 cup (80ml) lemon juice

1 teaspoon orange blossom water

6 peaches (1.3kg), sliced thickly

12 fresh dates (240g), seeded, quartered

1 cup (280g) greek-style yogurt

Method

1.Stir sugar, saffron, cardamom and the water in small saucepan over low heat, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until syrup thickens slightly. Cool 10 minutes. Stir in juice and orange blossom water.

2.Place peaches and dates in large bowl; strain syrup over fruit. Cover; refrigerate 2 hours.

3.Serve fruit with yogurt.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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