Make the most of your pot of sweet, syrupy gold in these honey desserts. Bring honey’s floral notes to the fore in our winter-friendly puddings, drizzled over roasted pears and mounds of ricotta, or whipped into a smooth honey cream.
Dutch baby with honey-limoncello syrup
Dairy-free honey and macadamia tart with figs and blackberries
Fennel and thyme scones with hokey pokey butter
Alla Wolf-Tasker’s honey panna cotta with strawberry compote vacherin
Candied orange and marmalade tart with burnt butter pastry
Gluten-free passionfruit and almond cake with honey-roasted pineapple by Frida’s Field
Yu-ching Lee’s chocolate, Earl Grey and honey-ganache brownie
Honey and saffron rice pudding with sesame brittle
Honey and saffron roasted pears with spiced yoghurt
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Choux wreaths with burnt-honey cream, raspberries and sesame praline
Fried pastry loops with honey (origliettas)
Peter Gilmore’s quince, pecan and crème caramel trifle with Gretchen’s honey cream
White breakfast polenta with pears, burnt honey and almonds
Stephanie Alexander’s raspberry and rose-geranium sorbet with honey wafers, raspberries and cream
Warm peanut butter cookie ice-cream sandwiches with burnt honey
Honey and almond-milk blancmange with honey-roasted apricots
Caramelised pears with honey and fennel seeds
Jaci Koludrovic’s ricotta with white poached quince and honey
Baked ricotta pudding with mandarin, honey and chamomile compote
Honey, polenta and buttermilk-ricotta pudding
Berries with honey caramel and pistachios
Caramelised fig brioche with lavender honey
Goat’s yoghurt sorbet with warm burnt honey madeleines
Fried pastries with orange-scented honey
Baked ricotta with honey, orange and almonds
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