Pears in saffron and rose syrup

Desserts (Dessert (2-3 servings))

Ingredients
6 pears, peeled and left whole
400 ml water 
200 g sugar 
peel of 2 lemons 
4 cloves
1 petal of mace 
6 small chopped green cardamom seeds 
1-2 tbsp rose water 
1/2 tsp roasted saffron threads 
mint leaves 

Preparation

Mix water, sugar, lemon peel and spices in a pan and cook over a low heat. Cook for 5 minutes. Place the pears in the hot syrup and poach them in about 20 – 30 minutes. Remove the pears from the syrup and place them upright in a bowl. 
If the herbal syrup is too thin, boil this down until it is thicker.  Strain the hot syrup. Sprinkle the saffron threads in the syrup and flavoured it with rose water. 
Pour the syrup over the pears. Let cool before serving.
Decorate with some mint leaves.

Also delicious with a scoop of ice cream or some cottage cheese or yogurt

Rose Petal Preserve

Rose Petal Preserve

Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.

Persian rose tea

Persian rose tea

To dry your own rose petals at home, all you need are freshly picked rose petals, washed and then carefully dried of all remaining water.

Chocolate cake with rose water

Chocolate cake with rose water

Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.

Pears in saffron and rose syrup

Pears in saffron and rose syrup

Preparation Mix water, sugar, lemon peel and spices in a pan and cook over a low heat. Cook for 5 minutes.

Redfish with harissa and rose petals à la Ottolenghi

Redfish with harissa and rose petals à la Ottolenghi

Powder the fish fillets with flour. Heat oil in a frying pan and cook the fillets for 2 minutes on each side.