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
Festive aperitif drink
Put some rose petals in a glass of cold dry white wine or prosecco, let it sit for couple of minutes before serving.
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.
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Vadouvan yoghurt curry with chicken
Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat.
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.
Traditional rose hip tea
The best rose hip tea is the one you make on your own. First, you need to collect the hips.