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Desserts
By Jeff Erb and the National Honey Board
Baked Harvest Apples
Ingredients
- 6 large red baking apples, cored
- 4 whole cloves
- 1 teaspoon cinnamon
- 8 Tablespoons honey
Directions
- Place apples in a large pan with 2 cups of cold water.
- Add remaining ingredients.
- Cover and steam apples for 10 minutes over medium heat.
- Serve warm.
- Spoon liquid over each apple or chill and serve cold.
- Serves 6.
Apple Topping
Perfect to top waffles, pancakes and ice cream
Ingredients
- 5 large apples, (preferably Granny Smith or Rome), cored and cut into thick slices
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 3 teaspoons butter
- 1/4 cup honey
- 1/2 cup apple cider
Directions
- Toss first 4 ingredients in a large bowl.
- In a skillet melt the butter.
- Add honey, then apple mixture and cider.
- Saute for 1-3 minutes or until apples are tender.
- Serve warm over ice cream or pancakes.
- Great cold too.
- Serves 6.
Honey Pecan Pie
So simple
Ingredients
- 1 cup honey
- 3 eggs, beaten
- 3 Tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 pinch ground nutmeg
- 1 single pie crust
Directions
- Preheat oven to 325°.
- In saucepan bring the honey to a boil.
- Quickly beat the eggs into the honey.
- Add butter, vanilla, nuts and nutmeg.
- Pour into pie shell.
- Bake at 325 degrees F for 25 minutes.
Honey Almond Pear Tart
Ingredients
- Prepared pastry dough for 1 tart
- 3/4 cup ground almonds
- 1 egg
- 6 Tablespoons honey
- 2 Tablespoons sugar
- 1 Tablespoon butter or margarine, melted
- 4 pears
- 1 Tablespoon butter or margarine
- 1/4 cup honey
- 1/4 cup apricot preserves
Directions
- Preheat oven to 400°.
- Line an 11-inch tart tin with pastry dough and prick the bottom with a fork.
- Chill until filling is ready.
- In a food processor, combine the almonds, egg, 2 Tablespoons honey, sugar and melted butter.
- Process until mixture resembles a smooth paste.
- Set aside.
- Peel and core the pears, then cut in half lengthwise.
- Slice each pear half into ¼-inch thick crosswise slices holding the pear halves together to retain their shape.
- Spread the almond paste smoothly over the pastry dough.
- Arrange the pear halves over the almond paste, then fan the slices out.
- Cut the butter into small bits and scatter over the pears.
- Bake the tart for 1 hour or until the pears are tender.
- Remove from oven.
- Combine ¼ cup honey with ¼ cup apricot preserves in a small saucepan and heat until dissolved.
- Strain out the solids and brush glaze over the pears.
- Let cool.
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