Denise says:

Lavender has been cultivated for centuries not just for its sweet smelling freshness and as a fragrance but also as a culinary herb with medicinal qualities. It is well known for treating insomnia, migraine, stress and depression.
Lavender is also delicious added to sauces, ice creams, milk puddings, to flavour delicate crème brulees, to sweeten tarts, and as an interesting flavour for a sauce with roast duck.

To prepare lavender for cooking, simply pick off the little flowers from the stems and use as directed by the recipe. When recipes call for dried flowers like this one, simply put the flowers on a baking sheet and dry in a pre-heated oven 50 C/100F/ lowest gas setting possible for 1 hour.
Alternatively for those in a hurry, you can put the flowers between 2 sheets of greaseproof paper and microwave on medium for 1 minute. The paper will absorb the moisture. To store, keep lavender in an air tight container in the fridge.

Preparation Time: 10 minutes
Cooking Time: 1 minute!
Serves: 6 People

Ingredients:

Lavender Honey Glaze
1 ½ teaspoons lavender blossoms
4 tablespoons honey, warmed
1 tablespoon fresh orange zest
Juice of 1 orange

Fruit Salad
400g Blue-black seedless grapes
300g blackberries
300g blueberries
500g black-skin plums, sliced
12 each fresh lavender blossom sprigs, for garnish

Method

1)Place the fresh lavender between 2 sheets of greaseproof paper. Microwave for 1 minute on medium heat.
2)In a small bowl, whisk together lavender honey glaze ingredients until well combined.
3)Slice the plums and cut the grapes in half. Place in a large bowl. Add the blackberries and blueberries.

Pour the lavender glaze over the fruits and toss gently to coat.

To serve the stylish way: Garnish with fresh lavender blossom sprigs.
Tagged in: Desserts, Dinner Party, Low Fat, Parev, Pesach, Shabbat