#Pure Honey

[jt2304]

I really love him

💚

[joshawol]

Beyoncé - AMERICA HAS A PROBLEM (2023)

insta / twitter / store

[pimpjuise]

Dare me to pull em off

[macherielaila]

[askwhatsforlunch]

Apple and Nut Parcels

These Apple and Nut Parcels, filled with deliciously Autumnal flavours, make a beautifully seasonal dessert to end your Sunday Lunch. Have a good one, friends!

Ingredients (serves 3):

5 medium Ribston Pippin apples, rinsed

1 teaspoon Mixed Spice

1 1/2 tablespoon unsalted butter

1 heaped tablespoon good Chestnut Honey

1/4 cup pecans

1/4 cup hazelnuts

6 brik pastry circle (paper thin Tunisian pastry discs resembling filo)

6 tablespoons good Chestnut Honey

Peel, core and dice Ribston Pippin apples, and place apple dices into a medium bowl. Sprinkle with Mixed Spice, tossing well to coat; set aside.

In a small saucepan, melt butter over a low flame. Once melted, remove from the heat, and stir in Chestnut Honey. Set aside.

In a small frying pan over a high flame, toast pecans and hazelnuts until just browned and fragrant. Remove from the heat and allow to cool, before chopping the nuts roughly.

Preheat oven to 180°C/°F.

Line a baking tray with baking paper. Set aside.

Lay a brik pastry circle onto your work surface. Brush generously all over with Honey butter. Lay a second brik circle on top, pressing gently.

Spoon a cup of the spiced apple dices in the centre of the pastry disc. Sprinkle with chopped pecans and walnuts, drizzle genenrously with 2 tablespoons Chestnut Honey, and wrap the pastry to form a parcel. Place it onto prepared baking tray, seam and edges down.

Repeat with remaining brik pastry circles, spiced apple dices, chopped nuts and Honey, saving a few of the chopped nuts, until you have three beautiful parcels.

Brush them with a little of the Honey butter, and place baking tray in the middle of the hot oven. Bake, at 180°C/360°F, 20 to 25 minutes, until a nice golden brown colour.

Remove from the oven, and brush parcels with remaining Honey butter.

Serve Apple and Nut Parcels hot, sprinkled with chopped pecans and hazelnuts.

[theworldisyonces]

Renaissance World Tour: Show 21 - Night 2, PGE Narodowy Stadium - Warsaw, Poland (6/28/23). Last show of the European leg. Beyoncé performing “Pure/Honey”. 🍯

[tamapalace]

Pure Honey 🍯🐝

[tmglineaday]

What's with all the Portuguese Water Dogs?

[motherbeysuniverseeee]

imma tell my kids this was the first lady of the united states

[loveserenissima]

Beyonce in PURE HONEY by Balmain x Beyonce

[xcremephillinx]

✨️

[lilsketchcraze]

it’s pure….it cost a million to look this good 😎 🍯 🐝

[geohoneylovers]

Exploring a world of sweetness 🍯✨ From delicate wildflower blooms to robust chestnut hues, each jar holds a unique story of nature's diverse flavors. 🌼🌸🌺 Which flavor of honey is your favorite?

[pimpjuise]

Renaissance World Tour 2023

HOUSTON

15. PURE/HONEY

[macherielaila]

[askwhatsforlunch]

Cognac and Honey Pecan Pie

Another more-ish pie, this delightfully scrumptious Cognac and Honey Pecan Pie was our Thanksgiving dessert. Mum, Dad and I had second helpings; Jules had a third and fourth --thinner slices, of course, but still! That's how good it is, and you needn't have an occasion to bake it; it makes a wonderful mid-arvo treat! Happy Tuesday!

Ingredients (serves 6 to 8):

For the pastry

1 1/2 cup plain flour

2 heaped tablespoons caster sugar

¼ teaspoon salt

1/4 cup cold unsalted butter, cut into small cubes

1/4 cup cold lard, cut into small cubes

¼ cup ice water

For the filling

2 cups pecan halves

½ cup unsalted butter

½ cup demerara sugar

¾ cup good, pure set honey

4 tablespoons good Cognac or Brandy

2 teaspoons Homemade Vanilla Extract

¼ teaspoon salt

the seeds of ½ plump vanilla bean

3 large eggs

In a large bowl, combine flour, sugar and salt. Give a good stir. Add butter and lard, and rub them into the flours with your fingers until mixture resembles coarse meal. Gradually add water until a soft ball forms. Flatten pastry, wrap tightly in cling film, and store in the refrigerator for at least half an hour.

Roll pastry out onto a lightly floured surface, adding more flour as you roll to roll it quite thinly. Fit pastry into a buttered 23cm/9″ pie tin or plate, letting it hang over the edges. Trim excess pastry, and crimp. Prick the base of the pie with a fork. Place in the freezer for 15 minutes, or in the refrigerator for half an hour.

Toast pecan halves in a frying pan over a high flame until fragrant. Remove from the heat; set aside.

In a medium saucepan, melt butter over medium heat. Once the butter is melted, stir in demerara sugar, until dissolved. Remove from heat and pour mixture into a large bowl. Stir in honey, Cognac, Vanilla Extract, salt and vanilla seeds. Whisk in eggs, one at a time, stirring well after each addition.

Sprinkle pecans in pie shell. Pour egg mixture over top. Bake in the middle of the oven, at 180°C/355°F, for 45 minutes to an hour, until crust is golden brown and filling is set. Remove from the oven and let pie cool at room temperature.

Serve Cognac and Honey Pecan Pie lukewarm, with whipped cream or crème fraîche.