Flower-power pears


A yummy, scrummy dessert for Easter day: pears poached in rosewater and honey.

I peeled the pears, put them in a saucepan and poured a 200 ml bottle of rose water into the pan.  Then I added a teaspoon of honey, and gently poached the pears until they were soft – which took about 20 minutes.  The delicately scented water infused the pears with a subtle taste and sweet aroma.  I thought them delicious!

Happy Easter!


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