Pear and Rosewater Upside-Down Cake
Pear and Rosewater Upside-Down Cake is a delightful dessert that elegantly combines the sweetness of ripe pears with the floral notes of rosewater, all set atop a moist cake. This dish is perfect for special occasions or a cozy afternoon tea, offering a stunning presentation as the caramelized pears glisten on top of the cake when inverted.
| Ingredients |
Quantity |
| Pears |
3 medium, peeled |
| Unsalted butter |
1/2 cup (115g) |
| Brown sugar |
1/2 cup (100g) |
| All-purpose flour |
1 cup (120g) |
| Granulated sugar |
1/2 cup (100g) |
| Baking powder |
1 teaspoon |
| Salt |
1/4 teaspoon |
| Eggs |
2 large |
| Milk |
1/2 cup (120ml) |
| Rosewater |
1 tablespoon |
| Vanilla extract |
1 teaspoon |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a saucepan, melt butter with brown sugar over medium heat until bubbling. Pour into the prepared pan.
- Slice the pears and arrange them on top of the brown sugar mixture in the pan.
- In a separate bowl, whisk together flour, baking powder, salt, granulated sugar, eggs, milk, rosewater, and vanilla until well combined.
- Pour the batter over the pears in the pan.
- Bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean.
- Let cool for 10 minutes, then invert onto a serving plate to reveal the pear topping. Enjoy!
Rosewater Poached Pears With Pistachios
Rosewater Poached Pears with Pistachios is a fragrant and elegant dessert that showcases the delicate flavors of poached pears infused with rosewater. The soft, tender fruit is complemented by the crunch of toasted pistachios, making it a visually stunning and deliciously invigorating choice for any occasion or a light finish to a meal.
| Ingredients |
Quantity |
| Pears |
4 medium, peeled |
| Water |
4 cups (960ml) |
| Granulated sugar |
1 cup (200g) |
| Rosewater |
1/4 cup (60ml) |
| Lemon juice |
2 tablespoons |
| Pistachios |
1/2 cup (75g), chopped |
| Fresh mint leaves |
for garnish |
Cooking Instructions:
- In a saucepan, combine water, sugar, rosewater, and lemon juice; bring to a simmer.
- Add the peeled pears to the simmering liquid and poach for about 15-20 minutes or until tender.
- Remove the pears from the liquid and allow to cool slightly.
- Increase the heat and reduce the poaching liquid until syrupy, then strain if desired.
- Serve the poached pears drizzled with the reduction syrup and topped with chopped pistachios and fresh mint. Enjoy!
Pear and Rosewater Tart
| Ingredients |
Quantity |
| All-purpose flour |
1 1/2 cups (190g) |
| Unsalted butter |
1/2 cup (115g), chilled |
| Granulated sugar |
1/4 cup (50g) |
| Salt |
1/4 teaspoon |
| Egg yolks |
2 |
| Heavy cream |
1 cup (240ml) |
| Rosewater |
2 tablespoons |
| Pears (thinly sliced) |
2 medium |
| Almonds (sliced, for topping) |
1/4 cup (30g) |
Cooking Instructions:
- Preheat the oven to 350°F (175°C).
- In a food processor, combine flour, butter, sugar, and salt; pulse until crumbly. Add egg yolks and mix until a dough forms. Chill for 30 minutes.
- Roll out the dough and press it into a tart pan. Prick the base with a fork and bake for 15-20 minutes until golden.
- In a bowl, whisk together heavy cream and rosewater. Pour into the cooled crust and arrange the sliced pears on top.
- Sprinkle sliced almonds over the pears and bake for an additional 25-30 minutes until the custard is set.
- Allow to cool before slicing and serve as a delightful dessert. Enjoy!
Rosewater Pear Sorbet
Rosewater Pear Sorbet is a invigorating frozen dessert that combines the delicate floral notes of rosewater with the sweetness of ripe pears. This delightful treat is perfect for warm weather and can be a light ending to a meal or a invigorating snack on its own. It’s not only simple to make, but it also offers a unique flavor profile that will impress your guests.
| Ingredients |
Quantity |
| Ripe pears (peeled, cored, and chopped) |
4 medium |
| Granulated sugar |
1/2 cup (100g) |
| Lemon juice |
2 tablespoons |
| Rosewater |
2 tablespoons |
| Water |
1/2 cup (120ml) |
Cooking Instructions:
- In a blender, combine the chopped pears, sugar, lemon juice, rosewater, and water. Blend until smooth.
- Pour the mixture into a shallow dish and freeze for about 2 hours. Stir the mixture every 30 minutes to break up any ice crystals.
- Once the sorbet is frozen and fluffy, scoop it into bowls or cones and serve immediately. Enjoy your invigorating Rosewater Pear Sorbet!
Pear and Almond Rosewater Muffins
Pear and Almond Rosewater Muffins are a delightful combination of flavors, combining the sweetness of ripe pears with the nutty crunch of almonds, all enhanced by the subtle floral notes of rosewater. These muffins are perfect for breakfast or as a sweet snack throughout the day, providing a unique twist on traditional muffins that will enchant both family and friends.
| Ingredients |
Quantity |
| Ripe pears (peeled and diced) |
2 medium |
| All-purpose flour |
1 ½ cups (190g) |
| Almond flour |
½ cup (50g) |
| Granulated sugar |
¾ cup (150g) |
| Baking powder |
1 teaspoon |
| Baking soda |
½ teaspoon |
| Salt |
½ teaspoon |
| Eggs |
2 large |
| Milk |
½ cup (120ml) |
| Rosewater |
1 tablespoon |
| Melted butter |
¼ cup (60g) |
| Sliced almonds (for topping) |
¼ cup (30g) |
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the eggs, milk, rosewater, and melted butter. Mix well.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined. Fold in the diced pears.
- Divide the batter evenly among the muffin cups and sprinkle with sliced almonds on top.
- Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving. Enjoy your Pear and Almond Rosewater Muffins!
Rosewater Pear Crumble
Rosewater Pear Crumble is a warm and comforting dessert that combines the sweet, juicy flavors of ripe pears with the delicate essence of rosewater. Topped with a buttery oat crumble, this dish strikes a perfect balance between sweetness and floral notes, making it an ideal dessert for any occasion. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent experience.
| Ingredients |
Quantity |
| Ripe pears (peeled and sliced) |
4 medium |
| Granulated sugar |
½ cup (100g) |
| Lemon juice |
1 tablespoon |
| Rosewater |
1 tablespoon |
| Oats |
1 cup (90g) |
| All-purpose flour |
½ cup (60g) |
| Brown sugar |
½ cup (100g) |
| Ground cinnamon |
1 teaspoon |
| Salt |
¼ teaspoon |
| Unsalted butter (melted) |
½ cup (115g) |
| Chopped almonds (optional) |
¼ cup (30g) |
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a bowl, toss the sliced pears with granulated sugar, lemon juice, and rosewater. Spread the mixture in the prepared baking dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until crumbly.
- Sprinkle the oat mixture evenly over the pears.
- Bake for 30-35 minutes or until the crumble is golden and the pears are bubbling. Let it cool slightly before serving. Enjoy your Rosewater Pear Crumble!
Cardamom Pear and Rosewater Cheesecake
Cardamom Pear and Rosewater Cheesecake is a delightful fusion dessert that combines luscious cream cheese with the aromatic flavors of cardamom and rosewater, all layered with a buttery graham cracker crust and topped with caramelized pears. This cheesecake offers a creamy, rich texture, paired with the invigorating floral essence of rosewater that elevates the dessert to an exotic level, perfect for impressing guests or indulging yourself.
| Ingredients |
Quantity |
| Graham cracker crumbs |
1 ½ cups (150g) |
| Unsalted butter (melted) |
½ cup (115g) |
| Granulated sugar |
¾ cup (150g) |
| Cream cheese (softened) |
16 oz (450g) |
| Sour cream |
1 cup (240g) |
| Eggs |
3 large |
| Ground cardamom |
1 teaspoon |
| Rosewater |
2 teaspoons |
| Fresh pears (sliced) |
2 medium |
| Brown sugar |
¼ cup (50g) |
| Lemon juice |
1 tablespoon |
Cooking Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs and melted butter, then press the mixture into the bottom of the prepared pan to create the crust.
- In a separate bowl, beat the cream cheese and granulated sugar until smooth. Add in sour cream, eggs, cardamom, and rosewater, mixing until well combined.
- Pour the cheese mixture over the crust in the springform pan.
- In a skillet, sauté the sliced pears with brown sugar and lemon juice until softened. Spread them evenly over the cheesecake batter.
- Bake for 50-60 minutes or until the center is set. Allow to cool before refrigerating for at least 4 hours or overnight. Serve chilled and enjoy your Cardamom Pear and Rosewater Cheesecake!
Pear and Rosewater Parfait
Pear and Rosewater Parfait is a light and elegant dessert that layers creamy yogurt with sweet, spiced pears and fragrant rosewater. This delightful parfait brings together the richness of yogurt, the juicy succulence of pears infused with the aromatic essence of rosewater, making it a revitalizing treat suitable for any occasion.
| Ingredients |
Quantity |
| Fresh pears (diced) |
2 medium |
| Granulated sugar |
2 tablespoons |
| Lemon juice |
1 tablespoon |
| Rosewater |
1 teaspoon |
| Greek yogurt |
2 cups (480g) |
| Honey |
2 tablespoons |
| Chopped nuts (optional) |
¼ cup |
| Fresh mint leaves (for garnish) |
A few leaves |
Cooking Instructions:
- In a bowl, combine diced pears, sugar, lemon juice, and rosewater. Let it marinate for at least 15 minutes to develop the flavors.
- In another bowl, mix Greek yogurt with honey until smooth.
- In serving glasses or bowls, layer the yogurt mixture, marinated pears, and optional chopped nuts.
- Repeat the layers until the glasses are filled, finishing with a layer of pears on top.
- Garnish with fresh mint leaves, and serve immediately or chill in the refrigerator for up to an hour before serving. Enjoy your Pear and Rosewater Parfait!
Pears in Rosewater Syrup
Pears in Rosewater Syrup is a fragrant and delightful dessert that showcases the natural sweetness of fresh pears delicately poached in a syrup infused with rosewater. This dish is perfect for special occasions or as a luxurious treat after dinner, offering a romantic and exotic flavor profile that is sure to impress.
| Ingredients |
Quantity |
| Fresh pears (peeled and halved) |
4 medium |
| Granulated sugar |
1 cup |
| Water |
2 cups |
| Rosewater |
2 tablespoons |
| Lemon juice |
1 tablespoon |
| Cinnamon stick |
1 stick |
| Ground cardamom (optional) |
½ teaspoon |
| Chopped pistachios (for garnish) |
¼ cup |
| Fresh mint leaves (for garnish) |
A few leaves |
Cooking Instructions:
- In a saucepan, combine water, sugar, lemon juice, rosewater, cinnamon stick, and cardamom (if using). Bring the mixture to a simmer over medium heat.
- Add the pear halves into the syrup and simmer gently for about 15-20 minutes, or until the pears are tender.
- Remove the saucepan from heat and let the pears cool in the syrup for an additional 30 minutes to absorb the flavors.
- Serve the pears warm or chilled, drizzled with the rosewater syrup, and garnished with chopped pistachios and fresh mint leaves.
Rosewater and Pear Macarons
Rosewater and Pear Macarons are delicate French cookies with a melt-in-your-mouth texture, infused with the enchanting floral notes of rosewater and studded with sweet, buttery pear filling. These macarons are perfect for special occasions, tea parties, or as a delightful treat to impress your guests with their beauty and unique flavors.
| Ingredients |
Quantity |
| Almond flour |
1 cup |
| Powdered sugar |
1 ¾ cups |
| Egg whites |
3 large |
| Granulated sugar |
¼ cup |
| Rosewater |
1 teaspoon |
| Fresh pear (finely chopped) |
1 medium |
| Unsalted butter (softened) |
½ cup |
| Heavy cream |
2 tablespoons |
| Vanilla extract |
½ teaspoon |
| Food coloring (pink, optional) |
A few drops |
Cooking Instructions:
- Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a bowl, sift together almond flour and powdered sugar, then set aside.
- In a separate bowl, whip the egg whites until foamy, gradually adding granulated sugar until stiff peaks form. Gently fold in rosewater and food coloring, if using.
- Carefully fold in the almond flour mixture until combined.
- Pipe small circles onto the prepared baking sheets, and let them rest for 30-60 minutes until a skin forms on the macarons.
- Bake for 15-18 minutes, then let cool completely on the baking sheets.
- For the filling, whip together softened butter, heavy cream, vanilla extract, and the finely chopped pear until creamy.
- Once macarons are cool, sandwich a small amount of filling between two cookies and enjoy!
Pear and Rosewater Rice Pudding
Pear and Rosewater Rice Pudding is a creamy, comforting dessert that marries the traditional comfort of rice pudding with the floral, aromatic essence of rosewater and the sweet, tender bites of fresh pear. This dessert is delightful served warm or chilled and makes for an elegant finish to any meal or a special treat for any occasion.
| Ingredients |
Quantity |
| Arborio rice |
1 cup |
| Whole milk |
4 cups |
| Granulated sugar |
½ cup |
| Fresh pear (chopped) |
1 medium |
| Rosewater |
1 tablespoon |
| Vanilla extract |
1 teaspoon |
| Salt |
¼ teaspoon |
| Ground cinnamon (for garnish) |
Optional |
Cooking Instructions:
- In a medium saucepan, combine the Arborio rice, whole milk, granulated sugar, and salt over medium heat.
- Bring the mixture to a gentle simmer, stirring frequently, and cook until the rice is tender and the pudding thickens, about 20-25 minutes.
- Once the rice is cooked, remove from heat and stir in rosewater, vanilla extract, and the chopped pear.
- Let cool slightly before serving; optionally, garnish with ground cinnamon. Enjoy warm or chilled!
