Comments on: Baking Again: Rasberry Rose Crumb Bars

By: Barbara

Barbara — Thu, 27 Apr 2006 02:50:51 +0000

Amy–rose goes well with blackberries, too. And strawberries. Just an FYI. I like the addition of mascarpone cheese, but the crust is pretty rich. Perhaps if you used less sugar in the crust and a bit more flour and did it more like a shortbread, then it would be crisper and go better with the sage, berry and cheese thang.

Sounds pretty good….I might have to try that!

KW–look in Indian, Pakistani or Middle Eastern markets for the rose petal preserves.

Though–really, the real rose oil would work, too. Rose is just a lovely addition to any berry, but especially blackberries and raspberries. I think it is because those fruits are in the same family as roses, so there is a similarity in fragrance between them that synergizes beautifully.

By: KW

KW — Wed, 26 Apr 2006 10:12:32 +0000

These sound delicious. I’ve not come across rose preserve in the UK, but last year I added a few drops of rose oil to some blackberry jelly, and it comes through as a lovely sort of Turkish Delight flavouring. Might work quite nicely in this context…

By: Amy

Amy — Tue, 25 Apr 2006 18:02:40 +0000

I don’t particularly care for raspberries, but I’m thinking these would be equally delicious as Blackberry Sage Mascarpone Cookies… My mind is racing now, wondering what’s hiding in my pantry and fridge waiting to make stunningly original and delicious cookies!