We first came across SENCE™ Rose Nectar, at the Fancy Food Show 2008, in San Diego. We like it so much that we had to develop a recipe along with the article featured in our first issue of Desserts Magazine. It is only fitting to call SENCE™ Rose Madeleines, miniature French sponge cakes, made in special shell-shaped pans enhanced with SENCE™ Rose Nectar.

1. In a small saucepan over low heat, melt the butter, being sure to not let the butter brown. Let stand until room temperature. In a small bowl, whisk together, flour, baking powder, and salt; set aside.

2. In a medium bowl, using a whisk, mix the eggs 1/2 cup sugar, and vanilla until combined. Fold in flour mixture, until just combined. Add the cooled butter mixture, and continue to fold until combined. Cover the bowl, and refrigerate until chilled for 30 minutes, or overnight.

3. Make rose-water syrup by combining remaining 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar; reduce to a simmer, and cook over low heat 2 to 3 minutes to combine. Set aside to cool. When cool, stir in SENCE™ Silver Rose Nectar.

4. Preheat oven to 425 degrees F, with rack in center. Spray madeleine molds with cooking spray; set aside.

5. Fill each mold three-quarters full, using a spoon or a pastry bag. Do not overfill the molds. Bake until puffed, and the edges are golden brown, 8 to 10 minutes.

6. Remove from oven and let cool on a wire rack until pan is just cool enough to handle. Invert onto wire rack.

7. Lightly brush the madeleines,under the seashell side, one at a time with the rose syrup. Madeleines are best served within 1 to 2 days of baking. Store in airtight container at room temperature.