Carol’s Honey & Lemon Sauce

On my sister Viv’s return from her adventures in Germany before Christmas she brought me a bottle of Mead, instead of me saying “thank you”, my mouth went in a different direction and said “Oh I don’t like mead”  anyway one night after a few glasses of wine I thought I would try it,  as I tried to get the cork out with the cork screw I realised it was a screw top, obviously had to many wines already, so now I had a hole in the top, after a few days I decided to try to do justice to the mead by simmering the whole bottle till it became a syrup this took about an hour and a half ,as soon as it began to bubble up I took it off the heat. I used half of it in my zingy lemon cheese cake instead of honey and the other half in the lemon and honey sauce (using it to replace the honey) nothing is ever easy in my kitchen.

250g    x lemon curd

2 tblsp x honey ( or get Viv to bring you a bottle of mead back on her next expedition)

100ml x  medium white wine

2 tblsp x caster sugar

2          x cardamom pods

½ tsp   x vanilla extract

The juice -and zest of 1 lemon

Pinch of allspice

Place all the ingredients into a pan mix well and simmer until reduced to a thick sauce pour through a sieve and allow to cool and then pour over  Carol’s lemon zingy cheese cake    

Enjoy  “you know you want to”