14.09.11
This is one of those recipes I bump into upon only a few times a year: doable, imaginative and over-the-moon savoury. It's something to make for a special occasion -- as at once as possible.
Plum Cobbler With Honey and Lavender Biscuits is outrageous in the calorie department, but you could just count it as a fruit serving.
Five things I well-informed:
1. I've never worked with lavender before, unless you count scented sachets. There was an shut bottle of the edible kind in my spice senate that came free in the mail here. This was a perfect stake to try it.
It's floral and sweet, heady but gentle. A shallow goes a long way. If that doesn't mean anything to you, belief me that the herb elevates this recipe from homey pud to something you'd eat off your fourth fork in a fancy restaurant.
2A. The programme called simply for "ripe plums," but I found three kinds, one dark purple, one reddish and one dazzling yellow.
The yellow one was actually called a "pluot" referencing its legacy as a combination of plums and apricots. It tasted and felt like a mellow, sweet plum. But it was bright yellow. Top-notch.
Source: GoErie.com