RASPBERRY:

Melt 1/2 cup butter in a heavy saucepan. Stir in 1/2 cup honey and 1/2 cup raspberry preserves. Heat, stirring constantly, until mixture boils. Serve over hot pancakes.

ORANGE:

Substitute 1/2 cup orange marmalade for raspberry preserves.

APRICOT:

Substitute 1/2 cup apricot preserves for raspberry preserves.