Recipes

Baked apples collapse softly in their dish, filled with walnuts, butter and Hédène’s Alder Buckthorn Honey, a rare monofloral honey from the Landes forest, cognac-colored, with a warmth like quince that suits the fruit beautifully.

Steeped, sweetened while still warm, then chilled, a glass of iced white tea with raspberries or lychees tastes of a garden in bloom thanks to Hédène’s Acacia Honey & Rose, floral, fragrant and surprisingly fresh.

Sticky, burnished and best eaten with your fingers, these wings owe their glaze to Hédène’s Acacia Honey & Espelette Pepper, round and sweet at first, then gently warming, brightened with a squeeze of lemon.

Scored and baked until its center goes molten, a small Brie needs only a teaspoon or two of Hédène’s Acacia Honey & Black Truffle, where sweet French acacia honey meets the powerful, earthy aromas of black truffle.

Ice clinks in the glass and mint floats on top of a lemonade sweetened with Hédène’s Acacia Honey from Burgundy, fluid, sweet and floral, which blends straight into cold lemon juice without a trace of bitterness.

Figs split open in the heat of the oven, their goat cheese hearts gone soft and warm. Hédène’s Thyme Honey, deeply perfumed with musky notes, pools around them in a rich, lingering sweetness.

Stirred into lemon juice and sparkling water, Hédène’s Strawberry Jam with Linden Honey, fruity and floral at once, becomes an easy lemonade, pale pink and fizzing over ice with a sprig of mint.

The sizzle of lamb in a hot skillet, a clove of garlic, a squeeze of lemon. In the final minute, Hédène’s Rosemary Honey, floral with fresh green overtones, glazes the chops with a delicately tart finish.

A quick bowl for a slow morning, cool fromage blanc, a scatter of raspberries, lemon zest and toasted almonds, then a spoonful of Hédène’s Rhododendron Honey, mild and refined, with a delicate note of rose.

Raspberries standing tip up on a cloud of mascarpone cream, glossy under a brush of warm jam: Hédène’s Raspberry Jam with Lavender Honey, bright and slightly tart, hides a breath of Provence at the bottom of the tart.

Warm, lightly toasted gingerbread, the cool tang of fresh goat cheese and a sliver of fig: Hédène’s Pure Honey Gingerbread, half French flower honey, melts in the mouth with gently spiced, woody notes.

Squash cubes blistered at the edges, red onions gone soft and sweet, one last turn in the oven: Hédène’s Pine Honey, deep and woody with hints of resin, lacquers the vegetables with a taste of high country.