* Makes 6 servings
12 red or pink organic roses' petals
1 cup chopped walnuts
3 cups chicken broth, or as needed (I use the No Sodium, organic type)
2 tablespoons honey, or to taste
1 1/2 tablespoons unsalted butter (I switched to Coconut Oil)
4 cloves garlic, minced
1 pinch salt and freshly ground black pepper
3/4 teaspoon ground anise seed
3 prickly pears (cactus fruit, Nopal), peeled and chopped (tasted like Watermelon)
- Melt the butter in a saucepan over low heat. Add garlic, and saute until fragrant, 2 or 3 minutes. Season with salt, pepper and anise, and cook for another minute to blend the flavors.
- In the container of a blender or food processor, combine the prickly pears, rose petals (reserving a few for garnish) and walnuts. Pour in just enough broth to cover. Cover, and process until smooth.
- Pour the rose petal mixture into the saucepan with the garlic. Cook over medium heat for about 10 minutes, stirring gently. If the sauce is too thick, add more broth as needed. Mix in the honey, then taste and adjust seasoning with more salt and pepper or anise if desired. Serve poured over poultry, garnishing with a few rose petals.
|(Photo : youflavio)|
It's been around since 1808 and has been used for spiritual cleansing in addition to being used as fragrance just as long.
Do remember this in your house?