Soupe de pêches aux petales de roses

• 8 plump, ripe flavoursome peaches
• Rosewater or rosewater syrup
• Petals from untreated roses

To poach the peaches, place them whole in a large pan, fill the pan about halfway up the side of the peaches and cover, then cook in simmering water for 15 minutes. Peel them, cut in half and remove the stones.

Add a little rosewater or rosewater syrup to the cooking water and spoon it over the peaches, then leave to cool.

Serve sprinkled with the petals and accompanied by merin