Rose-poached pears with walnut cookies
An elegant, simple dessert of juicy poached pears made with aromatic rose petals and served with a crunchy walnut cookie on the side.
- Prepare15 mins
- Cook25 mins
- Total time40 mins
For the walnut cookies
- 120g Waitrose Love Life Walnuts
- 3 Waitrose British Blacktail Medium Free Range Egg yolks
- 25g icing sugar
- ½ tsp vanilla essence
For the rose-poached pears
- 4 Waitrose Seasonal Pears
- 600ml pomegranate juice
- 100g caster sugar
- 1 tsp Cooks' Ingredients Pretty Rose Petals, plus 1 extra pinch
- 6 cardamom pods, lightly crushed
- 1 tbsp chopped pistachio nuts, to decorate
- 1 tbsp Waitrose Pomegranate Seeds, to decorate
Preheat the oven to 150°C, gas mark 2. Line a large baking tray with baking parchment. To make the cookies, reserve 6 walnut halves and place the remainder in a food processor, blitz until ground. Whisk the yolks and sugar together until pale and thick. Add the vanilla, and then gradually stir in the ground walnuts.
Place 12 spoonfuls of the mixture onto the prepared baking tray. Break the reserved walnut halves in two and place on top of each cookie. Bake for 20-25 minutes until just golden at the edges and soft in the centre. Cool on the tray slightly before removing to a cooling rack.
Meanwhile, peel the pears, leaving the stalks intact, and cut the bases level so they can stand up when serving. Place the pomegranate juice, sugar, 1 tsp rose petals and cardamom pods in a large saucepan, and bring to the boil. Simmer for 1-2 minutes until the sugar has dissolved. Add the pears and 200ml water. Cover and simmer for 10 minutes until tender.
Remove the pears and boil the sauce for 15 minutes or until reduced by half and syrupy. Strain through a sieve. Place the pears onto 4 plates, drizzle with the sauce and garnish with the extra rose petals, pistachios and pomegranate seeds. Serve with the walnut cookies.
Typical values per serving when made using specific products in recipe