This month the kosher link up ingredient is honey (see below). So, I am presenting a recipe that features not one, but two types of honey – run of the mill clover honey (or use whatever your favorite is)and buckwheat honey. To be perfectly honest, when I learned of this month’s ingredient I was not surprised as Rosh Hashanah is around the corner, the holiday of apples and honey. However I was not that excited in that I am not a huge fan of honey and do not use it in many of my recipes. There is one exception – buckwheat honey. I love this dark and rich honey that actually tastes nothing like the honey most people buy at the store. It is not available in all supermarkets so you may have to get it from a health food store (I buy mine at Whole Foods) or order it online. It is worth it! It actually looks like chocolate syrup and is decadent and rich. I knew right away I would have to come up with a recipe that featured buckwheat honey and this creation was born.
A nice thing about this dish is that it is pretty easy to make. The hardest part is peeling the apples, and truthfully if you can’t be bothered just skip this step and leave the peels on. I sweeten the apple mixture with clover honey which is readily available at any grocery store and inexpensive. I like to use honey as opposed to sugar when possible as it has antioxidants and can add some body to what you are making. The recipe is a relatively healthy dessert as its base is fruit and there is no butter, margarine or oil in it. So feel free to eat a lot of it!
Although I make the recipe with apples it can be made with any type of fruit. I bet it would be great with peaches, pears or plums. I am serving it with vanilla ice cream but it can be served with frozen yogurt, tofuti ice cream or without to make it a non-dairy pareve dessert. It is very easy to double or triple the recipe to make it for a crowd. By the way, your house will smell amazing when you make it. I think it is the perfect fall recipe!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 2 – 4 servings
4 large apples (I like Gala because they are not too sweet with a bit of tartness and are firm)
Juice of ½ a large lemon
2 tablespoons clover honey
¼ teaspoon ground cinnamon
¼ cup chopped walnuts (optional)
¼ cup raisins (I like golden raisins, but you can use regular)
¾ cup of water
Pinch of salt
Pint of vanilla ice cream or frozen yogurt
¼ cup buckwheat honey
Peel and core the apples. Place into a medium sized pot and immediately pour over the juice of the lemon to prevent browning.
Drizzle with the clover honey and sprinkle with the cinnamon and a pinch of salt (trust me on the salt). Add the raisins and walnuts. Pour the water over the mixture and heat over a medium temperature.
Once the liquid comes to a boil lower the heat to medium-low and cook uncovered for another ten minutes.
Allow the apples to cool slightly. Place apples into a bowl, pour over the juice, raisins and walnuts. Top with ice cream or frozen yogurt and drizzle with buckwheat honey.
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