Poached Jersey Pears with Lavender Honey and Crème Fraîche

Peel, halve, and core the pears. Brush the cut sides with lemon juice to prevent browning.

In a medium saucepan, combine the white wine, water, honey, lavender flowers, and lemon zest.

Bring the mixture to a simmer over medium heat, stirring until the honey is dissolved.

Gently place the pear halves into the simmering liquid. The pears should be mostly submerged. If not, add a little more water and wine (equal parts).

Reduce the heat to low, cover, and poach the pears for 20-30 minutes, or until they are tender but still hold their shape. The cooking time will depend on the ripeness of the pears.

Remove the pears from the poaching liquid with a slotted spoon and set aside to cool slightly.

Increase the heat to medium-high and simmer the poaching liquid for 10-15 minutes, or until it has reduced to a light syrup. Remove from heat and let it cool slightly.

To serve, place two pear halves on each plate. Drizzle with the lavender honey syrup and top with a dollop of crème fraîche.