Raspberry Honey Balsamic Fig Glaze


  • 1/3 cup red bee raspberry honey
  • 2/3 cup very hot water
  • 1/4 cup balsamic vinegar
  • 1 cup dried figs, chopped
  • 1/8 teaspoon ground cloves
  • 1/2 cup shallots, diced
  • 3 Tablespoons olive oil
  • 1 Tablespoon fresh rosemary or marjoram, chopped (or 1 tsp. dry)
  • Salt and pepper, to taste

This recipe is one of my favorite ways to introduce honey into a meal and raspberry blossom honey perfectly compliments the balsamic. It is easy, elegant and makes a simple dish extraordinary. I love to drizzle this glaze over a baked ham and I use the left overs on toasted ham and brie sandwiches the next day.


In a bowl, combine honey, hot water, vinegar, figs and cloves. Let the mixture stand for 15 minutes.

In a saucepan, sauté the shallots in oil over moderately low heat, stirring occasionally, until they are softened.

Add the honey-fig mixture. Bring to a simmer; add the herbs and cook, stirring occasionally, for 5 minutes.

Season with salt and pepper.

As a glaze or basting sauce: Brush or spoon the warmed glaze over a ham during the last 30 to 40 minutes of roasting, basting every 10 minutes or so.

Remaining glaze can be simmered to thicken and served as a side sauce.

From Marina Marchese: www.redbee.com/