Honey Sauce For Fruit Recipes

HONEY CRèME FRAîCHE SAUCE

Steps:

• Mix the crème fraîche and the honey - plus any additional flavorings - together using a spoon until well mixed.
• Serve immediately or refrigerate until ready to use.

THE BEST FRUIT SALAD WITH HONEY-LIME DRESSING

Steps:

• In a large bowl, toss together the strawberries, cantaloupe, pineapple, honeydew melon, blueberries, grapes and pomegranate arils.
• In a separate small bowl, whisk together the honey, lime zest and lime juice. Add the dressing to the bowl with the fruit and toss to combine.
• Garnish with fresh mint leaves and serve immediately or store, covered securely with plastic wrap, in the fridge.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

FRUIT WITH HONEY-CINNAMON SAUCE

Steps:

• Chop plums, supreme (section) the oranges and halve the grapes, divide mixed fruit among 4 cups. Combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce.

HONEY FRUIT SALAD

Steps:

• In a large bowl, combine fruit. In a small bowl, combine the honey, lime juice, zest and vanilla. Pour over fruit; gently toss to coat. Sprinkle with poppy seeds. Garnish with mint if desired.

PAM'S HONEY BUTTER GLAZER SAUCE

Steps:

• 1. Mix cold water and honey in a 3 to 4c microwaveable bowl. Microwave for two minutes, stirring after the first minute and again every 15 to 20 seconds until liquid is bubbling at the edges. (When you stir, it may foam up a bit, but it will return to liquid quickly with stirring.) Be careful that you do not let it go too long between stirring or it may bubble over when stirred.
• 2. Mix the cornstarch with the extra water in a small cup. Remove the bowl from the microwave and whisk in the cornstarch mixture. This will look slightly cloudy. Replace the mixture in the microwave and cook again on high for two or three - 15 second intervals, stirring again between each. The mixture should be clear and translucent at this point. It should be thickened but not "stiff". More like a glaze.
• 3. Remove the bowl from the microwave and whisk in orange juice, lemon juice, salt and vanilla. If these liquids thin it down too much, replace the mixture in the microwave and cook again on high for two or three - 15 second intervals, stirring again between each. (I did not have to do this, but if you want a thicker glaze, you might need to do it)
• 4. Whisk in cubed cold butter about a tablespoon at a time, whisking until butter has melted before adding more. Continue to whisk in butter cubes until all are used and sauce is somewhat cool. Store in fridge in a clean bottle or jar, or use immediately.
• 5. I have not tried this glaze on anything but some fresh fruit, but I think it would make an excellent pancake syrup, or plating sauce for a dessert or glaze for cakes. I would be tempted to add some more lemon and some zest and use it for glazing BBQ chicken. (I asked my husband to try a spoonful and as he tasted it, I said "How does this taste?" and before I finished the sentence, he answered "Good!")
• 6. I forgot to add: All microwaves are not created equal, so you may need to cook more or less depending on the wattage of your microwave. Just do it in small increments to get it to the right consistency. I think you can tell about how thick to make it from the pics I posted. The finished sauce was thinner than a stirred yogurt, but not "drippy". Hope this helps.

FRESH FRUIT WITH HONEY VANILLA MASCARPONE

Steps:

• Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
• Pour the mascarpone mixture over the fruit, and serve.

SPICE ROASTED FRUITS WITH HONEY & ORANGE SAUCE

Steps:

• The day before: tear the bay leaves and break the cinnamon into two or three pieces to release the oils and perfumes. Split the vanilla pod in half and scrape out the seeds with the back of a knife. Mix with the star anise seeds and the pepper, orange zest and juice, honey and sugar to make a sauce. Cover and chill until ready to serve.
• Half an hour before serving: Preheat the oven to 200C/gas 6/fan 180C. Cut the peaches or nectarines in half and remove the stones. Halve the figs. Put the peaches or nectarines skin-side down in a large baking dish or a roasting tray with sides. Pour the spicy sauce over the fruit and dot with the butter.Roast in the oven for 10 minutes, add the figs and baste the fruits with a large spoon.Roast for 15 minutes more, basting at least three times, until the fruits are tender. Serve with crème fraîche and macaroons or amaretti biscuits to soak up all the lovely juices.