![\"\"](\"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=300%2C10\")
<\/p>\n<\/p>\n
Pear Crumble with Lavender and Almonds<\/strong><\/p>\n Fruit crumbles or gratins are French country -style desserts replete with seasonal flavors, and lavender goes well with almost all fruits, from apples to peaches. The scant amount of batter makes just enough custard to hold the pears together, while sugar, almonds, and lavender make the crumble topping.<\/em><\/p>\n Ingredients <\/strong> Cooking Directions <\/strong> In a bowl, beat together the egg, milk, flour, and salt to form a batter. Pour the batter evenly over the pears. In a small bowl, stir together the remaining 4 tablespoons sugar, the almonds, and the lavender. Sprinkle the mixture evenly over the pears. Dot the surface with 1 \u00bd of the remaining 3 tablespoons butter.<\/p>\n Place in the oven and bake, basting with the melted butter after about 10 minutes, until the pears are firm and juicy and are crisping on top, about 15 minutes Remove from the oven and serve hot or warm by scooping up the pear halves and custard onto individual plates. Pour about 2 tablespoon of the cream or cr\u00e8me fraiche over each pear half.<\/p>\n Serves 4<\/p>\n Pear Crumble with Lavender and Almonds Fruit crumbles or gratins are French country -style desserts replete with seasonal flavors, and lavender goes well with almost all fruits, from apples to peaches. The scant amount of batter makes just enough custard to hold the pears together, while sugar, almonds, and lavender …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","footnotes":""},"class_list":["post-393","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":383,"url":"https:\/\/georgeannebrennan.com\/?page_id=383","url_meta":{"origin":393,"position":0},"title":"Chilled Melon Soup with Lavender","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Chilled Melon Soup with Lavender This is my version of a soup I had at a restaurant in Forcalquier several years ago. It isn't a sweet soup, as you might think. Instead, the melon plays a background role, changed by the addition of onion, olive oil, salt, pepper, and the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":691,"url":"https:\/\/georgeannebrennan.com\/?page_id=691","url_meta":{"origin":393,"position":1},"title":"Chilled Melon and Lavender Soup","author":"Georgeanne Brennan","date":"2014-08-31","format":false,"excerpt":"This is my version of a soup I had at a restaurant in Forcalquier nearly 10 years ago, and I have always loved it. It isn\u2019t a sweet soup, as you might think. Instead, the melon plays a background role, changed by the addition of onion, olive oil, salt, pepper,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"IMG_0498","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2014\/08\/IMG_0498-300x200.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":172,"url":"https:\/\/georgeannebrennan.com\/?page_id=172","url_meta":{"origin":393,"position":2},"title":"Berry Gratin with Ladyfingers and Meringue","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Berry Gratin with Ladyfingers and Meringue Raspberries, strawberries, blackberries \u2013 all make a delicious fluffy gratin. Here they are layered between Frangelico-soaked ladyfingers and topped with a soft, golden-brown meringue. 1 teaspoon butter 3 tablespoons sugar 12 cake-style ladyfingers, halved lengthwise 2 teaspoons Frangelico or light rum 2 pints raspberries\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":389,"url":"https:\/\/georgeannebrennan.com\/?page_id=389","url_meta":{"origin":393,"position":3},"title":"Walnut and Goat Cheese Puff Pastry with Winter Savory and Rosemary","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Walnut and Goat Cheese Puff Pastry with Winter Savory and Rosemary Serve these pastries hot, along with a favorite aperitif, such as a crisp rose wine from Tavel or Bandol, or a glass of pastis. Ingredients 1 sheet prepared puff pastry, approximately 12-inches by 10-inches (I use Pepperidge Farms frozen\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":120,"url":"https:\/\/georgeannebrennan.com\/?page_id=120","url_meta":{"origin":393,"position":4},"title":"Stuffed Artichokes","author":"Georgeanne Brennan","date":"2013-05-23","format":false,"excerpt":"Stuffed Artichokes Lots of parsley flavors the light stuffing, which imbibes the olive oil and red wine vinegar. Choose coarse bread, with a large crumb, such as ciabatta or Italian batard. The artichokes can be made the day before, as can the stuffing, leaving only assembly the day of the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":168,"url":"https:\/\/georgeannebrennan.com\/?page_id=168","url_meta":{"origin":393,"position":5},"title":"Ravigote Sauce","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Ravigote Sauce This piquant sauce, which uses lots of green herbs, is used in France can accompany fish, boiled meats, or potatoes. \u00bc cup Champagne or white wine vinegar 2 tablespoons minced shallots 2 cornichons, minced 1 heaping tablespoon capers, rinsed, drained, patted dry and chopped \u00bd cup chopped flat-leaf\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/393","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=393"}],"version-history":[{"count":2,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/393\/revisions"}],"predecessor-version":[{"id":395,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/393\/revisions\/395"}],"up":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/64"}],"wp:attachment":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n6 tablespoons butter (1 and \u00bd melted)
\n6 tablespoons sugar
\n4 firm, ripe, flavorful pears, halved, cored, and peeled
\n1 egg
\n1\/4 cup milk
\n1\/4 cup all-purpose flour
\n1\/8 teaspoon salt
\n1\/4 cup crushed almonds
\n1\/2 teaspoon dried lavender blossoms
\n1 cup heavy cream or cr\u00e8me fraiche<\/p>\n
\nPreheat an oven to 425 degrees F. Using 2 tablespoons of the butter, heavily butter a 9-inch pie plate, preferably glass. Sprinkle 2 tablespoons of the sugar over the bottom. Place the halves pears cut side down in the pie plate.<\/p>\n<\/p>\n","protected":false},"excerpt":{"rendered":"