Living in a tropical country has made me appreciate fruits. We have a lot of them that are in season all year round and a few that are seasonal. It is unfortunate that we don’t grow peaches and passion fruits locally, but I had a chance try this delectable dessert in one of my travels. It is easy to make and definitely delicious.
I think canned peaches will do fine as well if fresh ones are not available. In fact its sugary syrup will go well with this fruity dessert. A tablespoon or two of it will do. You can even add orange segments to give the dish more texture.
This delightful recipe makes use of orange flower water which is often used in Middle Eastern cuisine. It is meant to flavor traditional sweets or drinking water to improve the taste. Nowadays, it is used in French, Greek and American cuisines as well. Madeleines, scones, marshmallows and cocktails are a few examples of food and drinks that use this exotic blend.
Orange flower water is used sparingly because you wouldn’t want to feel like you are eating perfume. A few drops usually suffice. Some brands may be strong, while others are sweeter and milder.  It is best to adjust the amount according to your taste. It can be bought in supermarkets as there are Middle Eastern, American and European brands that make it. If it is not available, you can substitute it with orange oil or orange flavored liqueur like triple sec.
Ingredients:
3 passion fruits
6 peaches, skinned, halved and stones removed
125 ml whipped cream
2 tablespoon orange flower water
Cut the passion fruit in half using a sharp knife and then spoon the flesh into a medium sized bowl. After, slice the peaches into thin strips and then add it to the passion fruit. Gently toss the fruits together and then place them in individual serving bowls or glasses. Refrigerate.
In a small bowl, combine the whipped cream and orange flower water. Whip it until it forms soft peaks. Get the glasses with passion fruit and peaches. Top them with the orange flower cream and serve chilled.
Photo Courtesy Of: cocoinzenl