Honey Blossoms with Candied Orange Peel

When Honey Ridge Farms sent me a jar of uncooked honey creme, I knew I could make something wonderful. I wanted to highlight the flavor and texture. My kitchen buddy, Tiffany Lamb, suggested I tinker with her sensuous Mascarpone Flowers, and this is the splendid result. I used creme made from clover honey for these simple blossoms; other flavors of the creme are blackberry, blood orange and lemon/lavender. Any of them would work well in this recipe.

Honey Blossoms with Candied Orange Peel
by Maurita
Makes 24 flowers

24 wonton wrappers
6 ounces mascarpone cheese
1/3 cup Honey Ridge Farms Clover Honey Creme
1 teaspoon dried orange peel OR 1 Tablespoon freshly grated orange zest
Pinch salt
1 egg
1/3 cup heavy (whipping) cream

Preheat oven to 425°F. Spray mini-muffin tin, or grease it. Press one wonton wrapper into each of the 24 wells of the prepared tin, letting the points stick out.

In a medium bowl, beat the mascarpone, honey creme, orange peel/zest and salt until thoroughly blended.

In a separate bowl, lightly beat the egg with the heavy cream, then pour that mixture into the cheese/honey and stir to combine.

Put a spoonful of the filling into each of the wontons; there should be just enough to fill each one.

Bake for 5 minutes, then remove from oven and let stand,

undisturbed, at least 10 minutes. Carefully remove from the tin and let the blossoms cool on a rack.

Garnish as desired - I used candied orange peel (recipe below.)

To make candied orange peel:

Peel of 1 orange
1 1/2 cups sugar, divided
1 cup water

Peel the orange and remove the white pith from the inside of the peel. Cut the peel into thin strips.

Put 1 cup sugar and water in a small saucepan, and bring to a boil. Add the orange peel, return to a boil. Reduce the heat and simmer until peel is very soft, then drain.

Toss the peel and the reserved sugar on a plate, separating the strips.