I have publicly stated that I do not consider fruit to be a real dessert. This is still true for the most part, as I would take a slice of cake or a brownie over ANY kind of fruit preparation any day. Yes, including pie.
I'll give you pie people a moment to settle down now.
Are you over the sacrilege now? Okay, moving on.
Despite my scorn of Fruit as Dessert generally, I do make one exception. And I will now share this with you, so that you too may find your life a little more worth living with this little weapon in your dessert arsenal. You ready? Okay . . .
Sour cream and honey. YUUUUM.
See, what you do is, you mix the sour cream and honey into a kind of sauce for the fruit. I think this would work with a lot of fruits, though I have personally only had it with strawberries and peaches. Both fresh and at the height of their seasons, which I have to think makes a difference. So you just add however much honey you want--depending on how much of a sugar rush you want--to a couple of tablespoons of sour cream (I use maybe a teaspoon of honey for two tablespoons of sour cream) and either mix it all together with the cut-up fruit or use it as a dipping sauce. I bet you can guess which I prefer.
I love this so much that I actually prefer it to sugar and heavy cream. And that is saying something, indeed.
Go on, try it. You'll like it. I can almost guarantee it. And if you don't? Eh, so you're a fruit hater. Go have a piece of cake instead. I'll understand.
8 comments:
I never heard abour using honey mixed with sour cream, I mix marshmallow fluff with sour cream and use that as a fruit dip.
That sounds awesome! I only I had some sour cream handy...
Do you think honey mixed with Greek yogurt would be good instead of sour cream? I ask because, when I sent Bubba off to the store on his bike to fetch me some Greek yogurt, he returned with a tub that could have transported their entire population off the islands.
And now I must do SOMETHING with all that yogurt before it goes bad.
And lord knows I have a lot of fruit.
Finny: OH YES. In fact, it's probably best with Greek yogurt. Have at it.
Yum, will have to give that a try now. Beth
Finny I bet you could use that yogurt anywhere you use sour cream. Now, I am also going to have to try Greek yogurt.
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I use brown sugar in sour cream or Greek yogurt as a sauce for fruit, light cakes, layered with home made jam and crumbled cookies... maybe a little sprinkle of fresh ground nutmeg. YUM
Late to the party on this one, but I had to put in my 2 cents. Have you ever seen the cooking show Barefoot Contessa? Anyway, she seems to be known for decadent use of butter, things like that, and I saw this episode where there is a mystery guest. She serves pears and stilton for dessert and says, "Everyone loves this!" But I would be pretty disappointed if I went to her house and she served me fruit for dessert.
I've totally been on a honey kick now that I've turned my back on the industrialized food chain. No kidding . . . I gave up the chemical coffee sweetners and am now only using honey. If I get any more virtuous, I won't be able to stand myself.
Definitely trying the sour creme and honey trick.
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