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Moroccan Peaches

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“Sifting through my recipe box files for Zaar World Tour 2005, I was surprised to discover that I’ve saved three different recipe articles on Moroccan Cuisine over the years. All from my old favourite; the Sainsbury’s magazine. This one has been lurking un-tested since July 2001. Time to give it an airing! Cooking time is resting time.”
READY IN:
2hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the peaches (dip them in boiling water for a few seconds if the skin is reluctant to come away easily); cut each one in half round the circumference, then twist the halves apart and remove the stones.
  2. Slice the peaches into a serving bowl, sprinkle with sugar and rosewater then cover the bowl with cling film and refrigerate for 2 hours to let the flavours develop.
  3. Serve decorated with mint leaves.

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