Black Fruits In Lavender Honey Glaze Recipes

HONEY AND LAVENDER GLAZED FRUIT

Steps:

• Combine butter, honey and lavender in a small saucepan and heat, whisking occasionally, until butter is melted and mixture is just coming to a simmer. Remove from heat and let sit in pan for 30 minutes. Remove lavender and discard. Pour syrup through a fine strainer and into a bowl or measuring cup to remove any stray lavender leaves.
• Preheat gas grill to medium and lightly oil grate. Place all fruits on a rimmed baking sheet and brush with honey glaze. Grill until fruit is heated through, slightly tender and caramelized - about four minutes total for bananas, six for pineapple and peaches. As the fruits cook, brush them once or twice with additional glaze and turn once. Serve immediately with a scoop of vanilla ice cream if desired.

HONEY FRUIT GLAZE FOR LAMB

Steps:

• In a small bowl, combine all ingredients until well blended.
• Brush over lamb chops 2 to 3 times during cooking.

LAVENDER HONEY-GLAZED CHICKEN WITH LENTILS AND BLACK OLIVE PUREE

Steps:

• Preheat oven to 350°F Heat honey in a saucepot over low heat until warm. Add the lavender and steep for 30 minutes. Strain through a chinois or fine mesh sieve. Season the chicken with salt and pepper, and bake in the oven until nearly done, about 10 minutes. Brush with the glaze and finish cooking, about 5 minutes more.
• Meanwhile, bring water to boil in a saucepot. Add the lentils and cook over low heat for about 20 minutes, or until the water has absorbed and the lentils are tender, then drain.
• Heat the oil in a skillet. Add the carrot, onion, and celery, and sauté. Add to the lentils.
• In a skillet render the bacon until crispy. Add the garlic, shallot, bay leaves, and olives. Cover with water, and cook for 25 minutes over low heat. Puree in a blender, and strain through a chinois or a fine mesh sieve. Serve with the chicken and lentils.