If I was ever told  that I could choose just one fruit to cook/bake for a whole week among the plethora of options we have in Australia, it would have to be pears (yes, over my favourite berries). They are not only great in sweet dishes but equally delicious with savoury. A few days ago, I shared a recipe of Chocolate, Hazelnut and Pear friands where I just added the pears sliced up in the batter and they baked up beautifully. Ever since, I’ve been meaning to post a recipe with poached pears.

If you follow me for a while you’ve surely come across my Caramel poached pears with Ginger Cake which is my my most popular recipe till date. It was shortlisted in the Food Portraiture category for the Pink Lady Food Photography awards and is also the cover photo for the latest Sweet Dreams Magazine.  Basically, it is a personal favorite of mine and the pears do all the magic. But this time around, I wanted to make something delicate and a bit Spring-ish to go with the season. And pears being so versatile, the first thing that came to my mind was Rosewater poached pears. . Rosewater is like my secret weapon, time and again in elevating the simple to something fancy without doing anything extra. These gorgeous Beurre Bosc pears have been poached in a fragrant rosewater liquid and the resulting pears were soft. melt-in-your mouth while beautifully smelling of roses. Sitting atop a cardamom infused crunchy coconut cake, these flavors work together like magic.
&nbs...