Agriculture Reference
In-Depth Information
TOPPINGS
Honey-and-Spice Blueberry Syrup
1½ cups (660 g) honey, clover or other mild flavor
½ cup (120 ml) water
½ teaspoon ground cinnamon
1¾ cups (260 g) fresh blueberries
1 tablespoon (14 ml) lemon juice
½ teaspoon (3 ml) vanilla
Put honey, water, and cinnamon in a large saucepan and bring to a boil. Reduce heat to
low and simmer 10 minutes, stirring until sauce thickens. Allow the syrup to cool until
it is just warm. Add remaining ingredients and stir. Use as a syrup for waffles, pancakes,
French toast, ice cream, or pound cake. Makes 2
2
/
3
cups (400 ml).
Honey Berry Puree
2 cups (300 g) ripe blackberries or raspberries
½ cup (170 g) honey
2 tablespoons (28 ml) brandy
Purée berries in blender or food processor, and press through sieve to remove seeds, or
mash berries with fork. Stir in honey and brandy, until blended. Serve over angel food
cake, sliced fruit, or ice cream. Makes 2 cups (350 ml).
Honey Chocolate Sauce
1½ cups (510 g) honey
1½ cups (150 g) unsweetened cocoa powder
2 tablespoons (28 g) butter
