December 20, 2014

20 December! C minus 4! Housten we have almost lift off for christmas!

This fruit cream is seriously a special recipe – worthy of a christmas dinner. Non the least because it takes sooo much time to prepare the rose hips. Impressive if you have the patience to scrape out the seed of 500g of wild rose! I’m usually happy if I even find 150g – and that already takes me an hour to prepare for cooking.

The two fruit creams are really delicious as separates. Your choice if you want to mix them together in the end. I love the taste of wild rose – but it might be too intense or strange for some people.


  • 500g wild rose hips
  • 150ml water
  • 1 lemon [juice]
  • ½ stick cinnamon
  • 80g honey

_ wash rose hips

_ remove stems and flys

_ cut in half and remove seeds 

_ wash thoroughly to remove all hair inside


_ combine rose hips, water, lemon juice and cinnamon in a pot

_ heat and simmer for 30 minutes

_ carefully press through a fine sieve

[you can still use the peel left behind to make tea]

_ stir in honey

  • 700g ripe pears
  • 100g sugar
  • 150ml dry white wine


_ peel and core pears

_ cut into small cubes

[measure the 700g now]

_ heat along with sugar and wine in a sauce pan

_ cover and simmer for 20 minutes

_ puree until all lumps are gone 


_ combine both fruit creams

fox_pear_rose_cream fox_pear_rose_cream

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