Lavender pear sauce is a great recipe to have around during the fall when pears are plentiful. The floral sweetness of lavender mingles with pear and lemon for a sauce that is fragrant, crisp, sunny, and bright. This sauce can be served over pancakes, eaten alone as a casual snack, or dressed up with a drizzle of cream for a fresh and delicious dessert following a Mediterranean meal.
6 pears, about 4 cups when chopped
¼ cup apple juice or cider
2–3 drops Lavender oil
1 small lemon, juiced
¼ cup white sugar (reduce lemon juice to half a lemon and omit sugar for a sugar-free recipe if desired)
- Peel the pears and chop into about bite size pieces. Be sure to cut off any bad spots or bruises, as well as the core and stem.
- Combine the pears, apple juice, white sugar, and lemon juice in a crockpot. Mix until the chopped pears are coated.
- Set crockpot to high for four to six hours and cover.
- Add Lavender oil. Puree the softened pears with a food processor or an immersion blender until the sauce is your preferred consistency.
- If the sauce is thinner than you’d like, you can reduce it in a saucepan over medium high heat, stirring so the sauce does not scorch.
- Serve plain, over pancakes, with ice cream, or with heavy whipping cream and a dash of cinnamon. Garnish with a sprig of lavender or a curl of lemon rind.
Tips: If you are short on pears, you can supplement with apples.