Last week, I attended a party for my local library staff and somehow they got the idea that I made "bitchin' desserts." So, I made a pear tarte tartin and added some lavender to the sugar syrup as I boiled it in order to "perfume" the pears. It works well, though I could have increased the lavender. I used about a half teaspoon and I could have done a full teaspoon I think. I also didn't have eggs, so I substituted applesauce and it worked fine.
Note though: if you don't boil down the syrup enough it can lead to runny bits that don't set under the fruit.
I apologize to any devoted readers looking for ideas. Between working retail at Christmas, final exams, a sick kid and the holidays, I have not cooked. And with no Internet at home, updating the blog is tricky.
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