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Sep 17, 2007 02:50 AM

Italian ideas for using chestnut honey?

I recently got a small bottle of chestnut honey from Umbria and don't know what to do with it. The flavor is too intense to be served raw, it's earthy and almost bitter. Google brings up only chestnut honey pears and nothing else.

Looking for ideas from some well-travelled people --- how have you seen chestnut honey used in Italy?

Thanks in advance!

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  1. One way to use chestnut honey is to lightly drizzle it over big flavor cheeses like Goat, Stilton, Gorgonzola. Personally, I like it on toast smeared with sweet butter, then drizzled with the honey.

    7 Replies
    1. re: Gio

      I bet some sliced apple would be a natural with that combination.

      1. re: yayadave

        Yes and/or pears...figs....But what wine to serve?

            1. re: Gio

              Well, then, it should be strong enough to stand up to that gorgonzol.

        1. re: TBird

          I was thinking of honey and nuts and blue cheese and apple.

      2. I have some special honey in my pantry, although not from Umbria. I like to drizzle it over a plate of seasonal fruit and ricotta cheese with lemon zest.

        1. Thanks for the ideas, everyone!
          Here's a report on what i did with the honey:

          1. chestnut honey on toast with butter -- it's a good combo, i'll try the cheese combo next.

          2. chestnut honey asian pears
          - instead of comice pears, i used asian pears I had around the house. put in a pie pan with 1/2 cup of beaujolais and 1/2 cup of sugar and put them in the oven. after half-hour at 400, drizzled chestnut honey over the top (go light on the drizzling, a little goes a long way) and the red wine sauce, served warm. Could try with a dollop of french sour cream or not very sweet vanilla ice cream. It tastes like a big sweet piping hot chestnut with the honey. The pear texture is still grainy but soft and warm. It's a very autumn-ish dessert. It was supposed to be more Italian, but the flavor actually reminds me of eating sweet roasted chestnuts from the street vendors in Beijing.

          1. I had a dessert in Bologna that I still dream about today. It was a sundae consisting of a scoop of yogurt gelato, honey, and pine nuts. The tang of the yogurt contrasted with the sweetness of the honey and the creamy smoothness of both contrasted with the pine nuts. (Reading your description of the taste of chestnut honey, I know the honey wasn't chestnut.)

            Strikes me that you could do a variation of the original combination with the chestnut honey taking the not-sweet role in the mixture.

            1. Roasted figs with a dollop of creme fraiche and drizzle of chestnut honey.