Sweet Flower Petal Dessert Sauce
Recipe type: Sauces
  • 1 Cup washed and dried flowers
  • 3/4 Cup sweet white wine (or dry wine with 1 Tablespoon sugar)
  • 2 Tablespoons sugar
  • 2 Tablespoons apple jelly
  • 1/4 teaspoon salt
  • 1 Tablespoon corn starch in 1/4 Cup water
  1. Put flowers and wine in a non-aluminum saucepan over medium heat, bring to a low simmer, cover and cook about 15 minutes. Add sugar, jelly and salt and stir to dissolve completely. Strain to remove flowers and return liquid to heat. Stir and add starch mixture, cooking until thickened and clear. Serve warm or at room temperature.
Sweet-flavored flowers work best here; just the petals. Try lavender, honeysuckle, rose, violet, geraniums, chamomile, daisies, pansies, hollyhocks.

Spoon this over sponge cake, steamed puddings, fruit-filled crepes, pancakes.
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