This is a wonderful way to turn peaches that are on the firm side into something elegant enough to serve at a dinner party. Simmered in rose water and vanilla syrup, the peaches absorb a heady, floral Middle Eastern flavor, which is enhanced by the vanilla. You can find rose water at gourmet groceries or Middle Eastern markets. A dollop of mascarpone cheese, a richer, creamier variation of cream cheese, has a tangy taste that is a wonderful complement to the sweetness of the peaches. Crème fraîche also makes a nice accompaniment.
Makes 6 servings
1 In a medium saucepan, combine the water, sugar, lemon juice, and rose water. Scrape the vanilla seeds into the sugar mixture and add the pod. Cook over medium heat, stirring, until the sugar has dissolved.
2 Add the peaches and bring to mixture to a simmer. Poach, turning occasionally, for 12 to 15 minutes, until the peaches are tender.
3 Remove from the heat and carefully lift out the peaches to cool on a platter; reserve the poaching syrup. (If not serving immediately, store the peaches in the fridge, immersed in the poaching syrup, for up to 4 days.)
4 Serve the peaches warm or cold, with mascarpone and some of the poaching syrup drizzled on top.