Summer Honey Glazed Fruit with Lime Crema
Simplicity marks the brilliance of a recipe. This recipe quite simply is ripe summer fruits drizzled with a local honey, broiled briefly and lightly dressed with a humble honey lime cream sauce. Crema in Italian means cream but has different definitions in other languages. The Italians love to finish a meal with fresh fruit. This dish is ready in minutes yet it lingers pleasingly on the tongue.
ONWARD:
There is a great variety of fresh summer fruits that would be delicious in this dessert. Fruit at the peak of ripeness creates the most flavorful dessert. In this recipe figs, doughnut peaches and blueberries are glazed, however many other fruits can easily be substituted. Summer fruits are often made into pies, crisps, cobblers, buckles and so on. Most rely on flour, sugar, oats, nuts and other rich ingredients to highlight and sometimes overwhelm the natural fruit flavor. In this recipe, a slight bit of local honey is drizzled over the fruits and broiled. The outcome is warm fruit with an alluring sauce of fruit juices and honey mingled together. Rather than garnishing this dish with ice cream, whipped cream or mascarpone it is adorned with a honey, lime and sour cream sauce that accentuates the wonderful fruit and juices. It may be made ahead of time and broiled at the last minute to make it an easy but elegant dessert to serve to guest. As with all recipes, the quality of the ingredients is directly related the quality of the finished dish. Simplicity never tasted so good!
Summer Honey Glazed Fruit with Lime Crema
4 servings
INGREDIENTS:
Lime Crema
2 tablespoons sour cream*
1 ½ teaspoon local honey*
2 teaspoons fresh lime juice
Pinch of sea salt
Honey Glazed Fruit
4 fresh figs, peeled, quartered (I use a garden honey fig but a mission fig would work)
2 large doughnut peaches, peeled, sliced into eight wedges each
24 blueberries
2 teaspoons local honey
Zest of 1 lime
DIRECTIONS:
1. Whip the sour cream, honey, lime juice and salt together until smooth. Reserve at room temperature if to be served within an hour. Otherwise refrigerate up to one day before using and remove from the refrigerator one hour before serving.
2. Preheat an oven broiler to 400⁰F.
3. Place the fruit in individual heat-resistant baking dishes on a sheet pan. Drizzle each dish of fruit with a half teaspoon of honey.
4. Place under the preheated broiler for about two to five minutes or until the fruits are slightly softened and render a bit of juices.
5. Remove from the oven. Place each dish on a serving dish. Drizzle each with the Lime Crema and sprinkle with lime zest. Serve immediately.
*I use Nancy’s organic cultured sour cream and Oso Sweet pure raw Mt. Wildflower honey.
