Mixed Fruit In Light Honey Syrup Food

MIXED FRUIT IN LIGHT HONEY SYRUP

Steps:

• Peel peaches and pears and cut into large pieces.
• Soak in a lemon juice/water combination if desired to reduce color change (optional).
• In a large pot, combine honey and water. Bring to a boil, stirring until well combined.
• Reduce heat to a simmer.
• Drain fruit and add to syrup mixture. Continue simmering until fruit is heated through.
• Spoon fruit into clean pint jars.
• Fill each jar with the hot syrup leaving ½ inch head space.
• Remove the bubbles (I use the handle of a rubber spatula, but there is an actual tool for this process. Just don't use anything metal).
• Wipe the tops of the jars with a damp paper towel, and cover with two-piece caps. Process in a water bath for 20 minutes.
• Makes 6 pints with some syrup left over (use it for another batch or to make sorbet or to sweeten iced tea).

MIXED SUMMER FRUIT WITH HONEY CREAM

Steps:

• Whisk sour cream and honey in medium bowl to blend. Toss fruit together in large bowl. (Can be made 3 hours ahead. Cover sauce and fruit separately and chill.)
• Spoon fruit mixture into individual bowls. Whisk chilled sauce to loosen if necessary. Spoon sauce over fruit. Garnish with almonds and mint, if desired.

FRESH FRUIT SALAD WITH HONEY, MINT AND LIME SYRUP

Steps:

• Whisk lime juice, honey and mint in large bowl to blend. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.