Chilled Pear Yogurt with Pickled Rose Petals
This is a bright and lively dish, which is great served in small glasses. Adding the rose petals not only makes it look gorgeous, but also complements the gentle taste of the pears.
3 pears, cored, skin on
950ml plain, full-fat yoghurt
2 tbsp clear honey
2 cups ice cubes
a pinch of salt
pickled rose petals, to garnish
Place all the ingredients apart from the rose petals in a food processor and blend until smooth. Pour into glasses filled with ice and top with the pickled rose petals. Serve immediately.
Pickled rose petals
What in life is better than champagne and roses? These pretty pickled petals make any dish or drink look glamorous and summery, and they add a wonderfully heady floral flavour to dishes.
petals of 8 small edible roses (about 60g petals), rinsed
475ml champagne vinegar or white wine vinegar
2 drops of rose water (optional)
Place the rose petals in a ceramic bowl.
Put the champagne vinegar into a non-reactive pan over a low heat and warm through. Take care not to boil the vinegar, as it will damage the delicate petals.
Remove from heat and add rose water. Let cool for 5 minutes, then pour over the petals. Cover and leave to pickle overnight.
Extracted from Flavours of Summer: Simply Delicious Food to Enjoy on Warm Days (Ryland Peters & Small, €25.99), out now. Photograph by Erin Kunkel. Recipe by Valerie Aikman-Smith.