Method: 1. Place the honey, sugar and water into a saucepan and stir on the heat until it starts to boil. 2. Once boiling, lower the heat, and caramelise the mixture. Cook until it reaches a temperature of 145-155C or 295-300F on a candy thermometer* 3. Pour the mixture into silicone lollypop moulds, insert the sticks into the lollipops and allow to set and completely harden before removing from the moulds.
*The mixture needs to reach a hard crack stage to completely set. If you do not have a candy thermometer, place a drop of the mixture into a bowl of very cold water and if it forms a hard ball it is ready.
Cut into this baked Brie and the warm cheese just oozes onto the platter. Scoop it up and smear onto your favourite crackers. The sweetness of the plum honey, and the crunch of the pistachio's is a perfect mix paired with your favourite wine and antipasto ingredients.
A sweeter you Manuka Honey with Plum has the taste of Christmas. The blend of the plum honey with the richness of the fruits and alcohol makes these fruit mince pies the perfect Christmas treat. You can use the frozen shortcrust pastry if you like - however they are even nicer if the pastry is home made.