Ingredients
1 1/2 cups Merlot wine
1/3 cup GOLDEN BLOSSOM HONEY
1 teaspoon vanilla
4 cups fresh strawberries, halved
1 (1 pound) frozen pound cake, thawed
2 cups whipping cream
2 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon vanilla
1/2 cup fresh blueberries
1/2 cup fresh raspberries
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
In a large saucepan bring wine and honey to a boil. Boil on high about 5 minutes. Remove from heat and stir in vanilla. Add strawberries and stir. Let cool, stirring occasionally.
Cut cake into 1 x 2 inch pieces, about 1/2 inch thick.
Whip cream until soft peaks form. Slowly beat in honey and vanilla.
Arrange 1/3 of the cake slices in the bottom of a 3 quart glass dish. Spoon 1/3 of the strawberries and wine over the cake. Spread 1/3 of the cream over the strawberries. Repeat layer twice, ending with the cream. Chill at least 2 hours or overnight.
Sprinkle with blueberries and raspberries before serving.
Serves: 10
Cut cake into 1 x 2 inch pieces, about 1/2 inch thick.
Whip cream until soft peaks form. Slowly beat in honey and vanilla.
Arrange 1/3 of the cake slices in the bottom of a 3 quart glass dish. Spoon 1/3 of the strawberries and wine over the cake. Spread 1/3 of the cream over the strawberries. Repeat layer twice, ending with the cream. Chill at least 2 hours or overnight.
Sprinkle with blueberries and raspberries before serving.
Serves: 10
