7 Reviews of Moroccan Peaches

From: OzzieBabe

On Apr 15, 2007

What a simple and cleansing dessert this is after a large Moroccan feast. As fresh peaches were just out of season, I also used drained canned peaches and they were just devine. All my guests wanted the recipe. This was sooo simple and quick to make. You can't go wrong

From: bluemoon downunder

On Oct 23, 2005

Well I confess to cheating a bit here: I made this with canned peaches, so that my preparation time was about 2 minutes, and it was still scrumptious! I’ll keep this recipe in mind for summer, when I plan to try it with peaches and with nectarines and I’ll serve it with Fairy Nuff’s Persian Cream Persian Cream. Thanks for posting this one, Caroline!

From: Chef Kate

On Oct 20, 2005

By a miracle, found a couple of nice peaches--the last of the season, I guess--what a lovely ending this is to a spicy Moroccan meal. Perfect complement--thanks, Caroline!

From: justcallmetoni

On Oct 23, 2005

Never have I worked so hard for such a simple dish. October is a dreadful time to go looking for peaches. After hitting 6 or 7 markets, I settled on some nectarines. Begin preparing the dish and learned that the finer skin of nectarines does not peel the way a peach does. After a few contortions, I finally had my slices. Whew! The good news was once sampled, I quickly decided it was well worth the effort. The rose water married perfectly with the fruit and by far exceeded all of my expectations. Sublime, really. Made mine with Splenda to make it WW Core. Thanks Caroline!

From: Chef Patience

On Jul 1, 2006

I’ll have to try this with some homemade rose water...The rose water I found at the store was pretty bad...

From: bobo3039

On Jun 25, 2007

Such a simple and tasty recipe. I think my rosewater probably was not a great one as I thought the fragrance and taste were too cloying, but despite that this is a lovely way to add a little something extra to peaches.

From: evelyn/athens

On Jul 14, 2006

How lucky I am to have discovered this lovely recipe. I have access to wonderful fruit here in Greece and amazing rose water. This recipe used them both to best advantage and just reinforces a firm belief of mine that it is the simple things in life that are the most delicious. The mint leaves are a must! A keeper.