1.Combine caster sugar, the water and rosewater in medium saucepan; stir over heat, without boiling, until sugar dissolves. Add nashi; simmer, uncovered, about 10 minutes or until nashi is just tender.
2.Drain nashi over large heatproof bowl. Reserve syrup; cover to keep warm. Place nashi on oven tray. Drizzle with honey; sprinkle with jaggery.
3.Grill nashi until sugar dissolves and nashi is browned lightly. Serve warm or cold with warm rosewater syrup.