Recipe of the Week
Featuring Interesting Fruit Syrups:
Exotic Florals: Rose Syrup
At Amoretti, we always encourage our readers to submit us different recipes. Many submissions we get are for our floral syrups, which goes to show that it’s not just our interesting fruit syrups that get attention! Since it’s spring and we’re all looking for ways to make our kitchen tables more memorable, why not consider inviting one of Amoretti’s Premium Flower Syrups into your home this spring?
There are many fabulous recipes that use rosewater, for instance, but rosewater can be hard to find. That’s why purchasing Amoretti’s Premium Rose Syrup is a great idea – it gets you that natural and refreshing taste of roses without the hassle of either purchasing or making your own rosewater. But once you have the bottle in your home, what to do with it?
There are many uses for our unique beverage syrups, but we like to take our inspiration from our readers. Today’s top recipe of the week actually goes back to the American pioneer days – while rosewater is more traditionally thought of as a Middle Eastern ingredient, many pioneer recipes used it as well, since wild roses were so easy to collect. Without further ado, check this recipe out!
Blueberry Pudding with Rose Syrup
- 5 tbsp butter, softened and divided
- 3 1/2 cups all-purpose flour
- 1 1/2 cup granulated sugar
- 5 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 2/3 cup milk
- 2 eggs
- 2 pints blueberries
For Rose Syrup:
- 2 cups powdered sugar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 2 oz Amoretti’s Premium Rose Syrup
- 6 tbsp melted butter
- 1/2 tsp vanilla extract
First, preheat oven to 400 degrees F. Use 2 tbsp of butter to grease a 9×13 baking dish. In bowl, whisk flour, sugar, baking powder, cinnamon, and salt. In a second bowl, whisk milk and remaining butter (melted) with eggs. Combine dry mixture into wet mixture until well combined. Stir in blueberries, but withhold approximately 1/2 cup for the topping. Pour batter into greased dish, and sprinkle with withheld blueberries.
Bake pudding for 40-60 minutes, or until top is golden and a toothpick inserted into the pudding comes out clean.
Whisk all ingredients for the rose syrup together and set aside. Feel free to adjust the amount of Amoretti’s Premium Rose Syrup to your tastes.
When pudding is done, scoop out onto a plate and top with the rose syrup.
This “pudding” is less of a pudding in the traditional sense and more like a cake – but since this recipe has its roots in frontier days, the name is a little old fashioned. But you should definitely give it a try!
Make sure that you keep sending us your top recipe suggestions for the week. We always like to hear from our customers and learn about how they are making Amoretti’s syrups work in the kitchen.
For more information about Amoretti’s Rose Syrup, make sure you visit our product page here: