Instructions: Dissolve the sugar and honey in the water. Add the zest. Bring to the boil and then simmer to form a syrup which will coat the back of the spoon, reducing the liquid somewhat.

Peel and core the pears. Add the rose water to the syrup to taste and then poach the pears gently in the syrup until tender. Ripe fruit only need a few minutes. Remove from the heat and chill well before serving.

These look nice either scattered with flaked toasted almonds or crystallised tiny rose petals.

To make crystallised petals simply brush with lightly beaten egg white and dredge with caster sugar. Leave to dry out and crisp on kitchen paper before use.

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