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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.
Try these honey recipes, share them with friends and family—and enjoy them.
From my table to yours.—Zeke
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This easy to make dessert is best served warm and a la mode. For extra flair, add a splash of bourbon to the peach mixture prior to baking.
Ingredients
- 6 to 8 sliced ripe peaches
- 1 teaspoon almond extract
- 1 Meyer lemon, juiced
- 1 Tablespoon Raw Oregon Maple Honey
- 1 stick (1/4 pound) of cold butter cut into about 32 squares
- 1 cup flour
- 1 cup brown sugar, we like India's Tree's, Light Muscovado Sugar
- 1 teaspoon ground cinnamon
- A pinch of salt
- 1/2 cup chopped pecans, roasted and unsalted
Instructions
- Preheat your oven to 350 degrees
- Slice the peaches into eighths and place in a bowl with the almond extract, lemon, lemon juice, and honey.
- Toss gently and place the peach mixture in a baking dish.
- In a separate mixing bowl add all remaining ingredients. Use your hands or a pastry cutter to combine until the mixture rezembles a coarse meal.
- Top the peaches with the sugar mixture.
- Bake for about 30-45 minutes until the top browns lightly and the fruits' juices begin to bubble.
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