5 firm, ripe pears
1/2 cup orange juice
1/4 cup sugar
1 TBS lavender buds
vanilla bean yogurt or whipped cream
lavender-laced strawberry jam
Peel, cut in 1/2 and core (use melon baller) pears. Slice a very thin piece off the round bottom of the pear to ensure it will sit flat when you plate it. Place prepared pears in large sauce pan, add juice, sugar, lavender and water to cover. Simmer on low for 20-25 minutes. Drain pears well. Place pears in a flat dish, cover and refrigerate for 6 hours or overnight.
To serve: Dress the serving plate with chocolate sauce. Place 1/2 pear (or, 2 halves depending upon size of pears) on the dressed plate. Place a dollop of yogurt or whipped cream in the core circle. Drizzle with lavender-laced strawberry jam (use any flavor of lavender-laced jam). Add a sprig of fresh mint. Serve cold.
Note: Serve as your breakfast fruit course. Delete the chocolate sauce decor, add a layer of vinaigrette dressed field greens and serve the pear as a salad course.