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
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
For the bottom layer: beat sugar with egg yolk and add water.
Mix raspberries with beetroot in a blender. Add cardamom and rose water to it and mix well.
Heat olive oil in a pan and fry the chicken on all sides.
Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat.
The best rose water is the one that has been distilled, but this is not an easy thing to do by yourself.