Fall is a wonderful season to indulge in sweet treats that incorporate the warm and comforting flavors of the season. Honey is a versatile ingredient that pairs well with many fall flavors like cinnamon, apples, pears, and pumpkin. Here are some delicious honey treats perfect for the fall season:
Honey Poached Apples
YIELD: Makes 4 servings
INGREDIENTS
For Poached Apples:
2 – firm apples
1 – lemon, juiced
2 cups – water
1/3 cup – honey
1/2 – vanilla bean, split lengthwise
salt
For Sauce:
1 cup – Greek yogurt
2 tsp. – toasted sesame seeds
granola, optional
DIRECTIONS
Cut a sheet of round parchment paper to fit the inside of the poaching pot.
Peel the apples, then cut them in half from the stem down – keep the stem on if possible. Core and squeeze a little bit of lemon juice over them, set the rest of the lemon juice aside. Place on a plate and set aside.
In the 4-quart pot, add the water, honey and juice of the rest of the lemon. Boil on medium heat and stir until the honey is dissolved. Reduce heat to low, add the apples and cover with the round parchment. Simmer for 20 minutes, flipping the apples after 10 minutes. They should be tender when pierced. Use a slotted spoon and set apples aside.
Boil the liquid on high for another 2 minutes and then set the sauce aside to cool.
After 30 minutes, the sauce and apples should be room temperature.
Once the sauce is cool, in a small bowl, mix 3 tsp. of sauce in with the yogurt. Place the apples on plates and top with a dollop of the honey yogurt. Finish each plate with 1/2 tsp. toasted sesame, 1/2 tsp. of sauce drizzled over the top and a handful of granola, if you have it.
TIP
If you choose to use granola, you can also use gluten-free granola.
If you don’t have a poaching pot, you can use a 4-quart stock pot for this recipe.
If making a larger batch, just try and use a big enough pot so that the apple pieces are all flat on the bottom surface of the pot.
Honey Cream Pumpkin Pie
YIELD: Makes 6 to 8 servings
INGREDIENTS
1 – frozen, unbaked 9″ deep dish pie shell
For Honey Cream:
3 T – cream cheese, room temperature
2 T – honey
1 tsp. – vanilla
pinch of salt
For Pumpkin Layer:
1 (15 oz.) can – pumpkin puree
3 – eggs
3/4 cup – brown sugar
1 T – cornstarch
2 tsp. – pumpkin pie spice
1/2 tsp. – salt
1/8 tsp. – ground black pepper
1 cup – half & half
For Whipped Cream:
1 pint – fresh whipping cream
3 T – honey
DIRECTIONS
Preheat oven to 425°F.
Pre-bake the pie shell for 10 minutes, let cool.
Whisk together all the Honey Cream ingredients, set aside.
Whisk together the pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, salt and pepper until incorporated. Next, add the half & half until well combined.
Pour the pumpkin mixture into the pie shell, spoon the honey cream in dollops around the pie and carefully swirl in with the tip of a knife.
Bake the pie for 15 minutes at 425°F then reduce the heat to 350°F, bake for another 40-50 minutes or until a knife comes out clean and the center is set. Let cool.
Whip the whipping cream until it makes soft peaks and then slowly add in the honey until combined, serve with the pumpkin pie.
TIP
If you don’t have pumpkin pie spice, substitute 1 tsp. cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. ground cloves.
Honey Lemon Bars
YIELD: Makes 12 bars
INGREDIENTS
1 cup – all-purpose flour
1/4 cup – powdered sugar
3/4 cup – butter or margarine, cut up
3/4 cup – honey
3 – eggs
2 T – all-purpose flour
3 T – fresh lemon juice
zest from one lemon
1/2 tsp. – baking powder
1/4 tsp. – salt
DIRECTIONS
In small bowl, combine flour and powdered sugar; mix well. Cut in butter until mixture resembles coarse crumbs. Press mixture into lightly greased 8 x 8-inch baking pan. Bake at 350°F 12 to 15 minutes or until lightly browned; remove from oven.
Meanwhile, prepare filling.
In large bowl, whisk together honey and eggs. Add remaining ingredients; whisk until well blended.
Pour over baked crust. Bake at 350°F 25 to 30 minutes or until filling is set. Cool completely on wire rack. Cut into bars.