Rose is an ingredient to use cautiously, with its capacity to over-power and over-perfume. I have used dried rose petals to decorate cakes in the past and in my raspberry and rose mousse. I will add this recipe to the list of successful rose petal uses. If you don't have dried petals (and mine were bought marketed for cooking, rather than ones appropriated from a garden) you could use rose water or rose essence instead. However, as I have never used them I confess to being unsure of the appropriate quantity to achieve the same result. It is probably worth erring on the side of caution and adding more flavour to the finished product if needed, rather than over-doing it during cooking. If using rose petals as I did, the stewing time dissolves them so you aren't left with petal chunks in the end result.
Rose and vanilla stewed apples
An easy, romantic mix that smells and tastes delicious
Vegan, low in fat and gluten free
Author: Bite-sized thoughts
2 apples, sliced (I left my skin on but peel if you prefer peeled stewed apple slices)
1 cup water
2 tsp vanilla essence
2 tbsp raisins / sultanas / currants
2 tbsp rose petals, or rose essence or rose water to taste
Combine all ingredients in a saucepan, cover, and heat over high heat until just boiling. Reduce heat to the lowest setting and allow to simmer, covered, for 35 to 45 minutes. Drain residual water. Serve hot or cold.
What is your favourite form of stewed fruit?