Honey Sauce For Fruit Recipes

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.

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.

Steps:

• Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the berries and papaya and gently mix the fruit together. Place in a serving bowl and garnish with the mint. For serving, spoon the yogurt mixture over the fruit.

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.

Steps:

• Preheat the oven to 375 degrees F. Open 1 can of peaches, drain and rinse with cold water. Gently dab with towel/paper towel to slightly dry. (You don't want them to be too wet or the biscuits won't close correctly).
• Separate each biscuit into 2 layers. Flatten gently then wrap a biscuit layer around a slice of peach, stretching the biscuit slightly to overlap, and seal on the bottom. (You should have approximately 14-16 when finished).
• Place the wrapped slices, sealed side down, in a 9x12x2 inch casserole/baking dish.
• Sprinkle each one with cinnamon sugar mixture. Bake until golden brown, 20-35 minutes. (Optional: Add Honey Citrus Sauce before baking).
• Sauce: In a medium saucepan. mix together 1/2 cup (1 stick) butter, sugar, cinnamon, nutmeg, and honey until smooth and sugar has melted completely.
• Next, add an entire can of peaches (do not drain). Bring the sauce to a soft boil over medium heat until peaches soften slightly more. Use potato masher and mash in peaches to the sauces. (You can use a blender if this is easier for you, then just add it back to the saucepan).
• Add lemon zest. Cut the other lemon in half squeezing juice into the mixture. Stir continuously for about 2 minutes. Set your heat to low and slowly simmer.
• Add sour cream and mix together well (If you need to thicken this sauce you can use flour and water to thicken. It doesn't change the taste).
• Slice remaining lemon and add to sauce and simmer on low heat until ready to use.
• Optional: You can pour about 1/3 of your sauce over the wrapped peaches before baking or pour over just before serving. Either way these turn out delicious and rich in flavor your whole family will enjoy.

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.

Steps:

• Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.