These special Truffle honey recipes are dedicated to our gourmands with a sweet tooth. It is a perfect combination of the sweet raw acacia honey and the musky summer truffle.
—The Truffle honey available in our store HERE–
Grilled peaches with thyme, yogurt, Truffle honey & roasted pecans
Ingredients (serves 4):
4 ripe but firm peaches (halved and pitted)
2 tbsp olive oil
250 g (1 cup) Greek yogurt
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tsp lemon juice
1–2 tbsp Truffle honey
40 g (about ⅓ cup) pecans, roughly chopped
Pinch of sea salt
(Optional) Freshly ground black pepper, for serving
Prepare the yogurt:
In a bowl, mix the Greek yogurt with the thyme, lemon juice, and a pinch of sea salt. Chill in the fridge to allow the flavors to meld while you prepare the rest.
Roast the pecans:
In a dry skillet over medium heat, roast the pecans for 3–4 minutes, stirring occasionally, until golden and fragrant. Set aside to cool slightly.
Grill the peaches:
Lightly brush the cut sides of the peach halves with olive oil. Grill them cut side down on a hot grill or grill pan for 2–3 minutes until grill marks appear and the fruit begins to caramelize. Optionally, flip and grill the skin side for a few more seconds.
To serve:
Spoon 2–3 tablespoons of the thyme yogurt onto each plate.
Place 2 grilled peach halves on top.
Drizzle generously with truffle honey.
Sprinkle with roasted pecans.
Finish with a touch of black pepper if desired, to balance the sweetness.
Serving Tip:
Serve warm or at room temperature. This dish works beautifully as a refined summer dessert or even a starter in a tasting menu.
Baked camembert with Truffle honey and toasted walnuts
Ingredients (serves 2–4):
1 whole Camembert cheese (about 250 g, in a wooden box if possible)
1–2 tbsp truffle honey
1 sprig fresh rosemary (or ½ tsp dried rosemary)
1 handful roughly chopped walnuts or pecans
Fresh baguette or artisan bread, for serving
Instructions:
Preheat your oven to 180°C (350°F).
Score the top of the Camembert in a crosshatch pattern. Sprinkle with rosemary. Place the cheese back in its wooden box (or in a small baking dish) and cover loosely with foil.
Bake for 12–15 minutes, until soft and melty in the center.
Meanwhile, toast the chopped nuts in a dry pan over medium heat until golden and fragrant (about 3–4 minutes).
Remove the cheese from the oven, drizzle generously with truffle honey, sprinkle with toasted nuts, and serve immediately with slices of fresh bread.
Tip: Perfect as a starter or wine-night snack – pairs especially well with white wine or prosecco.
Vanilla ice cream with Truffle honey and crushed pistachios
Ingredients (serves 4):
4 scoops good-quality vanilla ice cream
1½–2 tbsp truffle honey
2 tbsp toasted, crushed pistachios
(Optional) A pinch of flaky sea salt or some grated dark chocolate
Instructions:
Scoop the ice cream into small bowls or dessert glasses.
Drizzle each portion with truffle honey.
Sprinkle with crushed pistachios and, if desired, add a tiny pinch of sea salt or some dark chocolate shavings.
Serve immediately.
Note: The pairing of truffle and vanilla is unexpectedly elegant – a quick dessert with gourmet flair.
