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R
ose Petal Pears with Maple-Lemon Sauce
 

Rose Petal Pears with Maple-Lemon Sauce

© Chef Oscar Umahro Cadogan

The following recipe addresses the special diet considerations for: dairy-free, gluten-free, low fat, vegan, vegetarian, anti-cancer, cardiovascular disease, inflammatory bowel diseases.

Serves 4
Anjou pears are especially good for this recipe. Apples can also be substituted instead of pears. Try good cooking apples that will hold their shape such as Jonagold, Elstar, and Braeburn. Another possibility is to add some aromatic spices to the maple-lemon sauce, such as cinnamon, green cardamom, and real vanilla.

  • 4-1/2 cups (1 L) water
  • 3 tbs rose petals
  • 4 succulent pears, cored and sliced into quarters
  • 4 tbs pure maple syrup
  • 1 tbs extra virgin olive oil
  • 2 tbs freshly pressed lemon juice


Cooking Instructions
1) Bring water and rose petals to a boil in a medium sized pot. Simmer for 10 minutes. Strain. Pour rose petal water back into the pot. Add sliced pears, and bring to a boil again. Simmer very gently for 10 minutes. Take the pot off the heat, and leave for 10 minutes with a lid on. Remove pears from rose petal water and drain in a colander.
2) Mix maple syrup, extra virgin olive oil, and freshly pressed lemon juice thoroughly. 3) Arrange the poached pears in four shallow bowls. Drizzle with the maple-lemon sauce, and serve while still warm.


Note: Measurements are provided in both U.S. and European/metric units.

 
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