Wintery Miele Honey poached pears

We love making these up as a treat on weekends or to add to porridge in the cooler months! They are so soft and delicious with a lovely sweetness from the honey – let us know what you think!

We get our beautiful fresh pears when they’re in stock from our friends at Eat Local NZ, they supply fresh veggies right to your doorstep!

Servings: 8
Prep time: 10 minutes
Cooking time: 60 minutes
Total time: 70 minutes

You’ll need:

  • 4 pears, ripe, yet firm
  • 4 C water
  • 1/2 C Miele Apiaries Wildflower honey
  • 4-inch piece fresh ginger, sliced
  • 1 tsp whole cloves
  • 1 star anise pod
  • 1 cinnamon stick
  • 1/2 tsp vanilla
  • squeeze of lemon juice
  • 8 oz mascarpone (or crème fraîche, or ice cream)

Peel pears and halve them vertically. Scoop out the core with a spoon.

Bring water to a boil in a pot over medium-high heat. Stir in the honey and a squeeze of lemon, then add the ginger, cloves, anise, and cinnamon. Add the pears, reduce heat to low, cover, and simmer for 20-30 minutes, or until pears can easily be pierced with a fork.

Remove pears and set aside. Remove and discard the cloves, cinnamon stick, ginger, anise, and half of the poaching liquid.

Add vanilla to the remaining liquid and simmer 30 minutes, uncovered, until the liquid reduces to a syrupy consistency. Serve each pear with a dollop of mascarpone and a drizzle of the syrup or on top of porridge with a splash of cream.

Annabel Langbein’s one-pot spiced apple and honey cake

This cake makes an easy morning tea or prep-ahead dessert – serve it warm with hot custard in winter and with whipped cream or ice cream in summer. We subbed in honey instead of sugar to give it an amazing flavour!

250g / 8 oz butter
3-4 apples, peeled, cored and thinly sliced
1 1/2 Cups of Miele Apiaries Raw Clover Honey
2 eggs, beaten
2½ cups flour
1 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
1 cup sultanas, raisins or golden raisins
½ cup walnut pieces (optional)

Preheat oven to 150°C / 300˚F. Grease the sides of a 26cm / 10 inch diameter cake tin and line the base with baking paper.

Melt butter in a large pot. Remove from heat and mix in apples and honey then eggs. Stir in flour, baking powder, baking soda, cinnamon, sultanas or raisins, and walnuts, if using, stirring just enough to blend evenly.

Spread into the prepared tin and bake until it is risen and golden and the top bounces back when pressed (about 1 hour 20 minutes).

Allow to cool for 15 minutes before turning out of the tin. If desired, top with extra walnut pieces and dust with icing / confectioner’s sugar before serving.

One-Pot Honey and spiced Apple Cake keeps well in the fridge for 3-4 days and is also delicious heated and served with cream or custard.

Whats for Smoko’s sweet soda scones (the best and lightest scones you’ll ever taste!)

We tried this recipe from Pip over at Whats For Smoko and it was amazing, often scones turn out dry or crusty but these were light, moist and fluffy – the best scones we’ve ever made. We asked Pip if we could share her recipe here for you all and you’re in luck. If you’re looking for cooking and baking inspiration check her out over at Whats For Smoko.


  • 3 cups Self Raising Flour
  • ½ cup Castor Sugar Optional
  • 1 cup Cream
  • 1 cup Soda Water
  • soda Water
  • Miele Sou’wester Honey to serve with softened butter


  • Preheat the oven to 200 degrees
  • Place the dates in a pot and cover with water.  Simmer until the dates are soft. 
  • Drain the water.
  • Add all the ingredients into a large mixing bowl in the order of ingredients listed.
  • Tip out onto a floured surface before shaping into a 3cm- ish high rectangle. Make sure your bench is super floury. 
  • Cut (will make about 12-15).
  • Pop in the oven for 12-15mins. 
  • Serve with warm butter and Miele Honey of your choice! We recommend The Sou’Wester because the bees have given it a delicious toffee flavour.