“The honey burns, so you want to be careful. If you do it right, you can get [the honey to turn] black and that’s cool. It has a different texture, almost that of a candied apple,” he adds.
That sweetness, however, needs some acid to balance things out. Meehan takes the two halves out of their shells and sandwiches them around a salad with a citrus vinaigrette, something that’s simple to recreate at home.
The honey-laced avocados also work well in a chopped guacamole, or “block guac” as Meehan’s dubbed it. “Take an avocado, brush it with honey, grill, and then scoop it out and chop it -- be careful not to lose the candied outside.” Toss it gently with thin-sliced raw onion, a hot pepper like a jalapeño and “go heavy on lime juice,” he says.