• Pineapple
• Olive oil
• 50 g brown sugar
• 2 tablespoons honey bittersweet vinegar
• 1 teaspoon lime juice
• Mint leaves
• Nougat ice cream (vanilla, caramel…)
• Lime
• Walnuts

1. Peel and slice the pineapple, also removing the centre core.
2. Brush the pineapple slices with a little olive oil and cook on grill or in a very hot pan.
3. Make the caramel by mixing sugar, honey bittersweet vinegar and lime juice in a saucepan. Cook over low heat until desired golden brown colour is achieved.
4. Serve the pineapple, garnished with a scoop of ice cream, and add the caramel on top.
5. Decorate with mint leaves, walnuts and a wedge of lime.
6. Serve immediately.

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1 persimmon
1 orange
1 crispy and sweet variety of apple, Fuji, Red or Pink Lady type
Half a pomegranate
A tablespoon of orange blossom jam
Castell de Gardeny orange blossom honey bittersweet
Fresh mint leaves

To make this fruit salad, begin by peeling and cutting the fruit in different ways. Cut, for instance, the persimmon into half slices and the apple into small cubes. Supreme the orange, that is, remove not only the zest but also the membrane surrounding the pulp, and then cut into segments or into half slices. Seed the pomegranate. Arrange the fruit on a platter by combining different cuts, and dress with a drizzle of honey and Castell de Gardeny Bittersweet. Finally, decorate the platter with fresh mint leaves.

Try also serving this dessert in a glass bowl, cutting the fruit into very small pieces.

Original recipe created by Anna from the culinary blog https://www.retallsdecuina.cat/

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• 150 g sugar
• 300 g fruit: orange, grapefruit, kiwi and pineapple
• 300 ml Castell de Gardeny honey bittersweet

Pour the sugar into a glass pitcher and then add the fruit washed and cut into pieces. Finally, add the honey bittersweet. Stir with a wooden spoon until the sugar is completely dissolved, forming a syrup. Allow the mixture to marinate in the fridge for 24 hours.

In a glass, mix two tablespoons of syrup with water (still or sparkling). Add ice to enjoy an ice-cold drink. Cheers!

* For a smoothie-like drink mix the syrup with milk.
** Syrup can be kept in the fridge for up to 2 months.

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• 1 courgette
• 5-6 tbsp of orange blossom honey bittersweet
• 30-40 g Parmesan cheese
• Red cabbage sprouts
• Dehydrated calendula petals
• 1 orange
• 1 level dssp of honey
• 3 tbsp of extra virgin olive oil
• 1 tbsp of pine nuts
• Salt, black pepper

Preparation time: 20min
4 servings

1. Wash the courgette well, dry and cut into thin slices, it tastes better with a mandoline.
2. Place in a bowl and sprinkle with 3 tablespoons of honey bittersweet, let them marinate for at least 30 minutes.
3. Meanwhile, toast the pine nuts in a frying pan without any oil. Set aside.
4. Prepare the dressing: in a jar with a lid add 4 tablespoons of orange juice, a lightly grated orange zest, honey, salt, black pepper, 3 tablespoons of honey bittersweet, 6 tablespoons of extra virgin olive oil and 4-5 pine nuts crushed in a mortar.
5. Close the lid and shake well until an emulsified sauce is formed.
6. Place the slices of courgette in the serving dish, sprinkle with the dressing, add finely shaved Parmesan cheese, some sprouts, calendula petals and the chopped reserved pine nuts
7. Accompany with thin toasts or biscotti.

NOTE: The courgette should be uniform and not very thick so that the slices come out in a similar size. There is no need to peel it.
** The dressing should have a slightly bittersweet flavour, so you can add a little more honey or vinegar, to your taste
** Parmesan cheese can be shaved using a fine knife, mandoline or a potato peeler.
** Grated orange zest should only be the coloured part, the white underlayer gives a bitter taste.
** Sprouts are your personal choice, but they should be thin such as those of alfalfa, onion, baby radish…
** Instead of dehydrated petals you can add edible flowers
** 1 dssp = dessert spoon
** tbsp = tablespoon

Original recipe created by Dolorss from the blog Blog de cuina de la Dolorss

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