Prevent your screen from going dark
Makes about 1 1/2 cups 1x
Time 20 minutes
Peel and pit the peaches and chop them roughly, then combine them in a small heavy-bottomed saucepan with the sugar, 2 teaspoons of the rose water, and the salt. Cook over medium-high heat, occasionally stirring and mashing the peaches lightly with a wood spoon, until the peaches are very soft, about 10 minutes. Remove from heat, stir in the remaining teaspoon of rose water, and serve over grilled pound cake or ice cream.
— Recipe developed by Doc Willoughby