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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
