Dessert Recipes

Honeyed Pears

Honeyed Pears

6 Pears
¼ of a cup of honey
1 cup of orange juice
¼ of a cup of lemon juice
¾ of a cup of water
1 stick of cinnamon
2 cloves

Peel the pears, leaving the stalk attached, and place them in a saucepan.
In another saucepan combine the honey, orange juice, lemon juice, water and spices,
and bring to the boil.
Pour over pears in the first saucepan.
Put the lid on and simmer pears gently until cooked.
Baste pears from time to time with the syrup.
Allow pears to cool in the syrup.

Pear And Almond Tart

Pear And Almond Tart

1 sheet of ready roll puff pastry 30 x 21 cm
1 tablespoon of caster sugar
2 tablespoons of ground almonds
1 ounce of butter
2 ripe dessert pears
1 ounce of flaked almonds
2 tablespoons of clear honey

Preheat oven to 200°C / 400°F / gas mark 6.
Lay pastry on baking sheet and prick the base all over with fork leaving 1″ or 2½ cm margin all round the edge.
Sprinkle the caster sugar and ground almonds on the base, leaving the margin clear.
Cut up the butter and dot over the almonds and caster sugar.
Slice the pears and lay over the pastry, leaving the margin clear
Sprinkle the top with flaked almonds and drizzle the honey over the top.
Bake in the top third of the oven for 20-25 minutes.

Strawberry Float

Strawberry Float

1 quart milk, chilled
¼ of a teaspoon of almond extract
6 tablespoons of honey
1 quart vanilla ice cream
2 cups of crushed fresh strawberries

Combine all ingredients and blend at medium speed for 1 minute.
Serve in tall glasses garnished with scoops of ice cream

Honey And Lemon Cheesecake

Honey and Lemon Cheesecake

Crust
3 ounces of melted butter
6 ounces of crushed digestive biscuit

Filling
1 cup of powdered milk
⅓ of a cup of clear honey
2 ounces of melted butter
2 lemons
8 ounces of cottage or cream cheese
boiling water

Make the crust and leave to cool in the fridge

Put the milk, honey, melted butter, and the rind and juice of both lemons in a liquidizer and blend.
Add cheese and a little boiling water and blend again.
Pour into prepared crust and leave to chill in the fridge for at least two hours.
Flavours can be added as required.

Whisky and Honey Ice Cream

Whisky and Honey Ice Cream

6 egg yolks

½  a pint of honey, a little less than a 1 lb jar.
2 tablespoons of whisky
½ a pint of double cream

3 tablespoons of bitter orange marmalade
3 tablespoons of whisky
3 tablespoons of water if required.

In a large bowl, beat the egg yolks until very light and fluffy.
In a small saucepan heat the honey until just boiling.
Pour the hot honey in a thin, steady stream over the egg yolks, beating all the time until the mixture is cool and the yolks increased in volume, about 3 minutes.
Add the whisky and stir well to combine.
Whip the cream to soft peaks.
Carefully fold into the egg mixture, blending well.
Pour the ice cream into a bowl and freeze overnight.

To make the sauce combine all the ingredients in a small saucepan and simmer over a low heat until the marmalade has melted. Leave to cool.
This ice cream is soft enough to be spooned straight from the freezer.

Stuffed Peaches

Stuffed Peaches

4 fresh peaches*
2 ounces of stale sponge cake
3 ounces of ground almonds
1 large orange
1 ounce of butter
3 tablespoons of honey
2 fluid ounces of white wine, sherry or brandy

Skin and cut peaches in half, and scoop out a little flesh.
Crumble the stale sponge cake, and mix with the ground almonds.
Add the grated rind and juice of the orange.
Fill peaches with the mixture and put in a shallow dish greased with butter.
Combine honey with wine and pour over peaches.
Dot with butter.
Bake in moderate oven 15-20 minutes.
Serve hot with ice cream.

* Tinned peaches can also be used.

Honey Ice Cream

Honey Ice Cream

8 ounces of  clear honey
4 tablespoons of water
6 egg yolks
¾ of a pint of double cream

Put the honey and water into a pan and bring to the boil.
Leave until lukewarm and put into a bowl over a pan of hot water.
Add the egg yolks and whip until thick and creamy.
Take off the heat and continue beating until cold.
Whip the cream to soft peaks.
Fold in to the honey mixture.
Put into a metal basin or mould, cover and freeze.
When firm turn on to a chilled serving dish.

This ice cream is soft enough to be spooned straight from the freezer.

Balkan Honey Tart

Balkan Honey Tart

Pastry
4 ounces of wholemeal flour
4 ounces of self raising flour
6 ounces of margarine
A pinch of salt
1 tablespoon of honey
water to mix

Filling
4 eggs
7 tablespoons of honey
1 lb soft cheese
1 teaspoons of cinnamon

Grease a 9″ flan dish and line with pastry.
Beat together filling ingredients and pour into pastry case.
Bake for about 45-50 minutes or until set in the centre.

Persian Marble Rhubarb

Persian Marble Rhubarb

1 lb rhubarb
2 tablespoons of sherry
4 ounces of clear honey
1 cup of double cream
macaroons

Wash and string the rhubarb, and cut into small chunks.
Cook over a low heat with the sherry and honey, stirring well.
Blend and pour puree into a glass bowl.
Stir in the double cream to marble and not mix.
Chill.
Serve with whipped cream, and consume with macaroons.

 Blackberry, Apple And Honey Crumble

Blackberry, Apple And Honey Crumble

Filling
Apples and blackberries to suit
2 tablespoons of honey

Topping
3 ounces of margarine
3 ounces of granulated sugar
3 ounces of plain flour
3 ounces of wholemeal flour
2 ounces porridge oats

Rub the margarine into dry ingredients, and put onto blackberry and apple mixture.
Cook at 180°C for 30 minutes.

Prune Cream

Prune Cream

1lb prunes
sweet white wine
½ a pint of double cream
1 teaspoon of grated orange rind
honey to taste
orange slices to decorate

Soak the prunes overnight in water or wine.
Next day gently simmer until soft.
Stone, and sieve or liquidize with enough of their liquid to make a thick puree.
Cool.
Whip cream and fold in prune puree and orange rind, with honey to taste.
Serve chilled garnished with orange slices or fresh stoned prunes.

Normandy Tart

Normandy Tart

2 lb of cooking apples
5 tablespoons of liquid honey
1 small lemon
1 ounce of butter
2 level teaspoon of ground cinnamon
½ a teaspoon of ground cloves
6 ounces of shortcrust pastry
3 dessert apples

Peel and core the cooking apples, and slice into a shallow saucepan.
Cover and simmer gently until soft.
Add three teaspoons of honey, the grated rind of the lemon, butter and spices.
Simmer without covering until reduced to a thick puree, stirring occasionally.
If preferred stir in 2 tablespoons of sherry.
Remove from heat and leave to cool.

Roll out the pastry to fit 8″ flan case and prick base with fork.
Pour in the apple puree.
Core the dessert apples but don’t peel.
Slice and arrange slices to overlap on top of the puree.
Bake at 400°F for about 30 minutes.

Mix the remainder of the honey and lemon juice, and spread on top.
Bake until shiny and serve hot or cold.

Crustless Pumpkin Pie

Crustless Pumpkin Pie

3 eggs
¾ of a cup of honey
½ a teaspoon of ginger
½ a teaspoon of nutmeg
½ a teaspoon of cinnamon
½ a teaspoon of salt
1 ¾ cups of pumpkin
1 cup of evaporated milk

Beat the eggs lightly, add the honey, spices, salt and pumpkin, and mix well.
Add the evaporated milk.
Pour into a greased deep 9″ pie pan.
Bake at 325° for 1 hour, or until knife blade comes out clean.
Cool before cutting.
Cut into wedges and serve with honey sweetened whipped cream.

Ballantrae Honey Pudding   (Requires a steamer)

Ballantrae Honey Pudding

2 teaspoons of honey
6 ounces of plain flour
1 level teaspoon of baking powder
a pinch of salt
3 ounces of margarine
2 ounces of caster sugar
1 egg
2 tablespoons of milk

Grease a 1 ½ pint pudding bowl, and put half the honey in the bottom.
Sift the flour, baking powder and salt into another bowl.
Add the margarine and rub it in until it is evenly distributed and resembles fine bread crumbs.
Stir in the sugar.
In another bowl, beat the egg and mix in the remaining honey.
Bind the dry ingredients together with the egg and honey mixture and add enough cold milk to make a soft dropping consistency.
Put this mixture into the prepared bowl and hollow out the centre slightly.
Make a pleat down the centre of a doubled piece of grease proof paper large enough to cover the bowl and extend well down the sides.
Place the paper over the bowl, securing it with string.
Make a handle over the top so the bowl can be easily removed from the steamer.
Steam for 1 ½ hours
To serve loosen the pudding and turn upside down.
Serve with custard.

Jamaican Banana

Jamaican Banana

1 banana
½ an ounce of butter
A few drops lemon juice
1 teaspoon of honey
Whipped cream
Glace cherries
Nuts

Peel the banana and split lengthways.
Melt butter in pan and roll the banana in it.
Keep turning until the banana becomes translucent.
Sprinkle with the lemon juice and honey, and place the halves side by side in a dish.
Top with whipped cream and sprinkle with chopped cherries and nuts

Honey Fruit Cobbler

Honey Fruit Cobbler

1 pint of sliced peeled fruit – apples, peaches, plums etc.
½ a cup of honey
1 tablespoon of flour
½ a teaspoon of salt
1 cup of biscuit mix
½ a cup of milk
a sprinkling of sugar

In 1 ½ quart casserole dish combine the fruit with the honey, flour and salt.
In a bowl put biscuit mix and 2 tablespoons of sugar.
Stir in the milk.
Pour over the fruit mixture.
Sprinkle sugar on top.
Bake for 40 minutes at 425°F.

Baked Honeyed Apples

Baked Honeyed Apples

4 even sized cooking apples
2 ounces of ground almonds
½ a lemon
1 ounce of raisins
2 ounces of brown sugar
1 ounces of chopped nuts
2 tablespoons of course marmalade
4 tablespoons of liquid honey

Cut a thin slice from the stalk end of each apple.
Hollow out each apple with a teaspoon, discarding the core and pips.
Dice the removed flesh and mix with the almonds, grated lemon rind, raisins, sugar, nuts and marmalade.
Fill apple shells generously with the filling.
Score peel lightly round centre of apple.
Place in buttered shallow oven proof dish and spoon over honey.
Bake at mark 5 (375°) for 30 minutes.
Serve hot with custard or cream.

Honeyed Apple Tart

Honeyed Apple Tart

7 ounces of frozen puff pastry
1 ½ pounds of cooking apples
5 rounded tablespoons of granulated honey

Roll out the pastry thinly.
Use half to line the base of an 8″ pie plate.
Peel, core and slice the apples.
Spread half the honey over the pastry on the plate.
Add half the apple slices, then the rest of the honey, and then the remaining apple slices.
Use the rest of the pastry to make the lid of the pie
Make a tiny hole in the centre of the lid.
Bake for 45 minutes at 425°F.

Iced Melon with Hot Ginger Sauce

Iced Melon with Hot Ginger Sauce

1 medium sized ripe melon
1 tablespoons of cornflour
½ a pint of water
2 tablespoons of liquid honey
½ a teaspoon of ground ginger
2 pieces of stem ginger
2 tablespoons of syrup from a jar of ginger
vanilla ice cream
chopped walnuts

Cut the melon into 6 wedges and the discard seeds.
Cut along the skin to loosen the flesh.
Slice into ½” wedges and arrange these on the skin.
Place on plates or dish.

Put the cornflour in a small bowl, and blend with a little of the water until smooth.
Heat remaining water in a saucepan and add the honey and ground ginger.
When hot stir into the blended cornflour.
Return to the pan, stirring and simmer for 3 minutes.
Meanwhile drain stem ginger, chop roughly, and add to the sauce, with the syrup and mix well.
Spoon the ice cream onto the melon and top with the hot sauce.
Decorate with walnuts.

Honey Prune Pudding   Requires a steamer

Honey Prune Pudding

1 teaspoon of carbonate soda
1 cup of buttermilk
1 ½ cups of stoned and chopped prunes
3 tablespoons of melted butter
1 teaspoon of almond essence
3 tablespoons of honey
½ cup of flour
1 beaten egg
1 cup of rolled oats

Dissolve the soda in the milk.
Mix everything else together, and then add the milk and soda last.
Pour into a buttered basin and steam for 2 ½ hours.

Honey And Sultana Pudding

Honey Sultana Pudding

1 tablespoon of butter
3 tablespoons of honey
1 egg
2 tablespoons of cold tea
1 cup flour
1 teaspoon of carbonate soda
½ a cup of sultanas
some chopped lemon peel
a little cinnamon

Cream the butter and honey.
Add the egg and beat well.
Add the cold tea, and the rest of the ingredients.
Steam for 2 hours.