Lemon Thyme and White Peppercorn Honey

With a citrus aroma and savory herbal flavor, dried lemon thyme presents a nice contrast to sweet honey, while white peppercorns add a spicy—but not overpowering—note.

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Ingredients

1 cup light honey such as wildflower or clover honey
1 tablespoon dried lemon thyme
1 teaspoon cracked white peppercorns

Instructions

Add water to the bottom of a double-boiler set over medium heat and add honey to the top. Stir in thyme and peppercorns. Cook until honey reaches 185°F on a candy thermometer. Maintain temperature 10 minutes (do not boil). Remove from heat and let stand 30 minutes. Pour through a fine mesh strainer or cheesecloth into a sterilized 8-ounce glass jar. Store at room temperature up to 6 months.

Notes

PAIR WITH:
Cellars at Jasper Hill Cabot Clothbound Cheddar. Sweet and citrusy with peppery zing, this honey enhances the grassy tang and caramel flavors in the cheese.