For those who have an abundance of pomegranates, here is another idea of how to create something without a lot of effort. You can make this simple dessert cream in advance and have a tasty, delicately flavoured cream in the freezer as an “extra” to add to a sweet which requires a hint of something creamy.
In Provence this is served up as a dessert, but you try it and decide how you would have it.
Be careful not to use more lavender than recommended because the flavour can be strong and overwhelming if you are too heavy handed with it.
This tart is related to an Italian lemon and almond tart. The French version does not have lemon rind in the pastry but has extra lemon in the filling to give it a lemon flavoured tang.
Balsamic vinegar is not made from wine like regular vinegar, but from grapes with a high sugar content. They are slowly cooked to create a concentrate and were traditionally placed in barrels where left unsealed to go through an evaporation process to create a syrupy type product.