Fresh Fruit With Rose Water Syrup Food
FRESH FRUIT WITH ROSé WATER SYRUP
Categories Fruit Dessert Vegetarian Strawberry Orange Pear Healthy Vegan Cinnamon Grape Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool.
- Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.)
- Spoon fruit and syrup into 6 bowls.
FRESH FRUIT WITH ROSE WATER SYRUP
This will leave your guests wondering what the mystery flavor is. Posted for Zaar World Tour IV- Greece.
Provided by cookiedog
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool.
- Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.)
- Spoon fruit and syrup into 6 bowls.
Nutrition Facts : Calories 177.4, Fat 0.4, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 45.4, Fiber 4.6, Sugar 38.6, Protein 1.7
MILK PUDDING WITH ROSE WATER CARAMEL AND FIGS
Almost any fresh fruit (pears, apples, berries) can replace the figs.
Provided by Sarit Packer
Yield 8 Servings
Number Of Ingredients 11
Steps:
- Whisk cornstarch and 1 cup milk in a medium bowl; set slurry aside.
- Heat cream, honey, sugar, salt, and remaining 2 cups milk in a medium saucepan over medium, whisking occasionally, until mixture just begins to boil, 8-10 minutes. Whisking constantly, gradually add reserved slurry and cook, still whisking, until pudding thickens and comes to a boil, about 1 minute. Scrape into a large bowl and cover with plastic wrap, pressing directly against surface. Chill until cold, at least 4 hours.
- Pudding can be made 2 days ahead. Keep chilled.
- Bring sugar, corn syrup, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally (do not stir), until caramel turns golden amber. Remove from heat, add cinnamon stick, and stir in 1/4 cup water (be careful as caramel will bubble vigorously); stir to combine and loosen. Stir in rose water, then gently toss figs in caramel. Remove cinnamon stick.
- Whisk chilled pudding until smooth and creamy. Divide among bowls; serve topped with warm caramel and figs.
SPICED ROSE WATER SYRUP
A little of this over cut-up fresh fruit which is then chilled -- heaven! You can vary the spices, adding such things as star anise or cardamom pods, cloves, allspice berries. If you have access to unsprayed rose petals, make your own rose water--there are recipes on Zaar--and save a ton of money. Note: cooking time is really cooling time.
Provided by Chef Kate
Categories Dessert
Time 45m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Make a syrup by stirring the water and sugar together in a heavy saucepan over medium low heat until the sugar dissolves.
- Increase heat to medium high; add cinnamon sticks; boil until the syrup is reduced to a scant one cup, about ten minutes.
- Remove from heat, stir in the rose water and allow the syrup to cool.
Nutrition Facts : Calories 387, Sodium 11.7, Carbohydrate 100, Sugar 99.8
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