This aromatic spruce and fir honey has its origin in the woods of Baden-Wuerttemberg and Bavaria.
A aromatic honey sort with pleasant aromas and a mostly brown to greenish-black colour.
(for 2 people)
2 lamb fillets 120g each
50g dried apricots
100ml dry redwine
1 garlic, finely chopped
1/2 onion, finely chopped
150g lambbroth (alternative bouillon)
2 tbsp Wernet fir tree honey
some fresh coriander
fry the onions and garlic with oliveoil, now deglaze with redwine.
add the broth (or bouillon) and the apricots untill it's reduced.
now you have to flavour it and season ist with honey.
Finally you have to fry the lamb fillets with some oliveoil.
Honey is a pure natural product without any preservatives. Due the high sugar content of about 80% the honey is almost non-perishable.
But you also can make some mistakes in storing - which can let the honey start to ferment.
Honey easily takes on foreign smells. Therefore always keep the container airtight.
Under no circumstances should honey be stored in direct sunlight, but kept in a cool dark place (18 degrees). Here it can be stored without quality loss for up to five years.
Once the container is opened the honey should be consumed within 12 months.