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Description

As the old saying goes, the "busy bee" tirelessly visits flower after flower, gathering sucrose-rich flower nectar and returning home with the bounty. Back at the hive, bees convert the nectar to gluces and fructose in the form of honey. Its colour is dependant on the type of flowers visited and can range from light to dark. Light-coloured varieties tend to have a delicately mild taste while the darker varieties are quite intensely flavoured. Honey contains small amounts of vitamins, minerals, enzymes, and pollen. It is at least 20 percent sweeter than white sugar.

It is best to purchase unpasteurized honey, as pasteurization destroys the beneficial qualities. Organic honey is available but may only apply to the extraction and filtration process. It is not feasible to follow a honeybee around the field, ensuring the little critter lands on the right flowers...

Keep honey at room temperature in a tightly closed jar and it will last about as long as holiday fruitcake. If you find that it crystallizes, place the jar in a pan of warm water until the honey re-liquefies.

Honey makes for a delicious, natural sweetener and is appropriate for recipes that are just lacking an extra "something". It gives baked goods a soft, moist texture. Substitute ¹/₂ to ¹/₄ cup honey for 1 cup white sugar and reduce the liquid by ¹/₄ cup. Add ¹/₄ teaspoon baking soda per cup of honey, if the recipe does not call for this ingredient. To prevent over-browning during baking, lower oven temperature by 25 degrees.

Organic granny smith apples or anjou pears dipped in honey are deliciously sinful ...

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