Honey-fermented fruit is great as a topping on just about any dessert, for use in making ice cream, and especially good in baked goods. The fruit-infused honey that remains once the fruit is strained can be used in baking, in lemonade, or as a great addition to your morning cup of tea.
- 1 quart washed, quartered fruit or berries
- 1/2 -3/4 C Raw honey
- If you haven’t already, wash and cut fruit or berries into bite-size pieces.
- Place fruit or berries in quart size mason jar.
- Pour in honey, enough to cover each piece. Be generous so that every little bit soaks in honey. Close the lid tightly and refrigerate for at least 3 weeks or until fruit or berry looks soft and the honey has doubled due to the juices.