Try this rose and fruit salad if you have a lot of red and pink rose petals! Cover the bottom of a large pretty dish with red and pink rose petals. Mash four very ripe bananas and with them mix an equal quantity of finely chopped dates. Put this mixture in a layer on the rose petals and cover it thickly with rose-petal conserve. Just before serving pour the juice of two oranges gently and then cover with a thick layer of clotted cream. Decorate with crystallised rose petals. Arrange the roses neatly around the dish.
Rose conserve: Take a pound of red rose petals, the white heels cut off, stamp them very fine, take a pound of sugar and beat it with the roses and put in a pot. Cover and set in a cool place.
from: My Roses by Julia Clements