EASY CHERRY HONEY

1/2 cup good grade honey

1 jar (12-oz) cherry preserves

Combine the ingredients in a small bowl and stir until well blended.  This will make about a cup and a half of cherry honey that may be stored in the refrigerator in a jar or other air-tight container.

This honey is great on biscuits, English muffins, bagels, pancakes, etc.

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YUMMY PEAR-PINEAPPLE HONEY

7 cups ripe pears, cored and chopped (8 large pears)

4 cups sugar
1 can (15 1/4-oz) crushed pineapple in juice, drained

Place pears in a food processor and process until finely chopped.

Combine the pears and the sugar in a large heavy-duty Dutch oven.  Bring to a boil, stirring frequently, over medium heat and cook until sugar is dissolved.  Reduce the heat to low and cook, stirring occasionally, 45 minutes or until mixture is thickened.

Add pineapple to the mixture and cook at a simmer for 5 minutes.

Spoon the mixture into hot jars and add lids to seal.  Be sure to refrigerate any jars that do not seal and keep refrigerated after opening.

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HONEY APPLE TORTE

 

1/3 cup honey
2 tbsp lemon juice
3 Granny Smith, Rome, or Winesap apples, peeled, each cut into 8 wedges
3/4 cup sugar
6 tbsp butter
1/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 tsp grated lemon rind
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
nonstick cooking spray
1 tbsp granulated sugar
1/2 tsp ground cinnamon

Preheat oven to 350 degrees.

In a large nonstick skillet combine the honey and lemon juice; bring mixture to a simmer over low heat. Add the apples and cook for 14 to 15 minutes until almost tender, stirring frequently. Remove from the heat and set aside.

In a large mixing bowl, beat the 3/4 cup of sugar, butter, brown sugar, and vanilla at medium speed until well blended (about 4 minutes). Add the eggs, one at a time, beating well after each. Beat in the lemon rind.

Lightly spoon the flour into measuring cup and level with a knife or your finger. Combine the flour, baking powder, and salt, using a whisk to blend well. Gradually add the flour mixture to the sugar mixture beating on low speed until blended.

Pour the batter into a 9-inch springform pan that has been sprayed lightly with the nonstick cooking spray. Using a slotted spoon remove the apples from the skillet and arrange in a spoke pattern atop the batter. Press apples gently into the batter. Combine the 1 tablespoon of sugar and the cinnamon, sprinkle evenly over the apples.

Bake at 350 degrees for 1 hour or until the cake springs back when lightly touched in the center with your fingertips. Cook in the pan, on a wire rack, until completely cooled. Run a thin knife around the edge then remove the sides of the pan. Cut into 10 wedges

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