Adjust the oven rack to the middle position and preheat the oven to 350°F. Spray an 8" tart pan with non-stick cooking spray and set aside.
Whisk together the flours and salt in a medium mixing bowl and set aside.
Using a hand or stand mixer, beat the sugar and butter together until fully incorporated and airy, about 1 minute. Add the rosemary, lavender, lemon zest, vanilla and salt to the sugar and butter and mix until incorporated. With the mixer running, slowly add the flour over low speed until just incorporated, scraping down the sides of the bowl as needed. There should be clumps of dough at this point.
Pour the mixture into the prepared tart pan and press down lightly with your hand to smooth the surface. The bottom side of a measuring cup is another good way to pat down the surface. Using the tines of a fork and pressing down so you hear the metal tap against the pan, prick lines of holes in the dough to create a dozen wedges. Finish by pressing the bottom of the tines horizontally around the edges of the dough.
Bake for about 23 minutes or until the edges have just started to turn golden but the center is still pale. Remove from the oven and allow to cool for a few minutes. Then, using a knife or bench scraper, cut the shortbread along the pricked lines. Allow to cool a bit more in the pan and then carefully lift the pieces out using a spatula or cake server and transfer to a wire rack to cool completely.
These cookies are based on Dorie Greenspan's "Rose-Hibiscus Shortbread Fans" Recipe
You can omit the rice flour and use 1 cup plus 2 tablespoons all purpose flour
Combine the milk and cream in a medium saucepan and bring to a simmer, stirring often, over medium heat. Add the peach leaves and submerge as much as possible under the liquid. Allow to steep for 5 minutes and then promptly remove with a slotted spoon.
In a large bowl, whisk together the sugar, eggs and salt until fully combined. Ladle about 1/2 cup of the steeping liquid into the egg-sugar mixture and whisk to combine. Repeat with another 1/2 cup, whisking to combine. Then pour in the remaining liquid and whisk to combine again.
To make the custard, set up a double boiler (see recipe notes for additional details). Place the bowl with the milk-cream-sugar-eggs mixture over a saucepan with 1-2" of simmering water and stir constantly, ensuring that you get into any corners or edges of the bowl. This is where an instant read thermometer is a must - you will want to test the temperature every couple of minutes until it reaches 175°F (it should take about 10-15 minutes). If you don't have a thermometer, you can always test your luck and do it by sight. You will want to cook it until it reaches a nappe consistency - dip a spoon in the custard, turn it over and draw your finger across the back. If you have a clean line, it's ready. Remove from heat and add the vanilla extract, stirring to combine. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow to cool on the counter and then transfer to the refrigerator until completely chilled - 8 hours to overnight.
To make ice cream, follow the manufactures instructions for your ice cream maker.
Using a double boiler is the best way to slowly cook a custard without the danger of curdling. To set it up, find a medium to large saucepan that will hold a mixing bowl on top while maintaining 2-3" between the bottom of the bowl and saucepan. Ideally, the majority of the sides of the bowl will set inside the saucepan (if only the bottom of the bowl sits inside the saucepan, it will take for.ev.er to cook).
Combine pears, cider and bourbon in a large Dutch oven and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer, stirring occasionally, until pears are very soft, about 20-25 minutes.
Using a slotted spoon, transfer pears to a food mill and process until dry skins are all that remain. Scrap the bottom of the food mill as a lot of the puree will stick. Discard skins and transfer puree back into the Dutch oven. Stir in sugars, lemon juice and salt. Simmer over low heat (otherwise, it will splatter!), stirring occasionally, until mixture is browned and thickened and rubber spatula or wooden spoon leaves distinct trail when dragged across bottom of pot, about 45 minutes to 1 hour. Transfer pear butter to a jar with tight-fitting lid and let cool to room temperature before refrigerating. Pear butter can be refrigerated for up to 1 month.
I didn't get the pear variety from the farmer I purchased them from, but they looked like Bartletts.
If you can't find 1816, use your favorite bourbon, preferably one with similar characteristics (check out the tasting notes here).
This recipe is adapted from the Apple Butter recipe in America's Test Kitchen D.I.Y Cookbook.
To remove the pulp: be prepared to get messy! You can do this a number of ways, but I simply peeled off a couple sections of the skin (which is hard to do if you have really ripe fruit), dug the seeds out, then used a spoon to get the remaining pulp. See the "Recipe Notes" section for a link to the Ohio Pawpaw Growers Association suggestions. You should have about 1-1/4 cups of pulp.
Add the pulp and remaining ingredients to a blender and process until fully pureed, about 1-2 minutes, scraping down the sides as necessary. Taste and adjust seasoning as needed (you may want to consider an extra pinch of salt or lime zest). Pour into popsicle molds (I use the Zoku Classic Pop Molds, which hold about 3 oz each) and freeze overnight.
Fill a large stockpot half way with water and bring to a boil. Fill a large mixing bowl with ice water and set aside.
Using a sharp paring knife, cut a small X, an inch or two in length, in the bottom of each peach.
When the water comes to a boil, carefully drop in half of the peaches and allow to simmer for just a minute, or until the skin easily pulls away from the X cut in the bottom. Transfer to the ice water immediately and allow to cool for a few minutes before transferring to a large cutting board. Bring the water back to a boil and repeat with the remaining peaches.
Peel and pit the peaches (keep the skin and add to your smoothies!). Using your hand or a knife, roughly cut the peaches into 1/2 to 1 inch chunks. For ease, I simply pulled the peaches away from the pits over a bowl and used my fingers to break them up into rough pieces (you should have about 4 cups).
Mix with the remaining Peach Jam ingredients, taste, and adjust sugar, lemon juice and/or garam masala as desired (I added a touch more of all these ingredients but it will depend on the sweetness/flavor of your peaches).
Prepare the Pectin:
NOTE: these instructions are for Paloma's Universal Pectin only. Not all brands of pectin work the same.
Prepare the calcium water by adding 1/2 teaspoon calcium powder to 1/2 cup water and stir to combine.
Heat the water in the microwave in a 2 cup liquid measuring cup until boiling. Remove and pour in the pectin. Using an immersion blender, blend until fully incorporated and the liquid has thickened, about 1 minute (you could also use a blender if you don't have an immersion blender).
Make the Jam:
Pour the pectin into the jam and stir to combine. Add 4 teaspoons of calcium water and stir for 1-2 minutes, or until mixture is thick.
Transfer to 4 pint jars. Keep in the refrigerator for 2 weeks or freezer for up to 6 months.
I use Pomona's Universal Pectin brand because it is formulated to work with low sugar jams. If you are using a different brand, make sure to read the instructions carefully as you may need more sugar than my recipe indicates.