DESCRIPTION
A silky, light milk pudding infused with rosewater and topped with a refreshing EU canned peach compote.

INGREDIENTS

• 2 cups whole milk
• 2 tbsp cornstarch
• 1/4 cup sugar
• 1 tsp rosewater
• 1/2 cup EU canned peaches (sliced)
• 1 tsp lemon juice
• 1/4 tsp cinnamon
• Chopped pistachios for garnish

INSTRUCTIONS

• In a saucepan, whisk together milk, cornstarch, and sugar until smooth.
• Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
• Stir in rosewater, pour into serving cups, and chill for 1–2 hours.
• In a small pan, heat sliced peaches with lemon juice and cinnamon for 3–5 minutes.
• Spoon peach topping over the chilled pudding. Garnish with pistachios.