Baked Peaches with Rosewater Yoghurt

I've been waiting to make this recipe ever since I first leafed through this book, and I finally did it. This is one of those recipes were your dish is only as good as your ingredients - notably, the peaches. Peaches often tend to taste mealy, and baking them won't make them any better - you'll need really nice, ripe, non-mealy peaches here.

Other than that, this is not much of a recipe. I used golden sugar instead of, well, actually she doesn't specify any sugar. I also took my freedom with the sauce; instead of mixing the rose water with vanilla-yoghurt, I used mascarpone instead - I didn't see any good come from artifical vanilla flavouring, and I didn't expect the typical yoghurt-flavour to go well with the airy rose water. I actually found that I needed way more rose water than suggested.

I also made a second sauce - part mascarpone, part quark, a little lemon juice and a little orange flower essence - I actually preferred this sauce of the other one!

I also didn't have any pistachios, so I fried almond slivers, coconut sliver and chopped hazelnuts (all separately) in a dry pan - I honestly couldn't tell you which I liked most, all of them worked well.