Apricot and Lavender Dessert Plate: homemade Apricot Tart with a home baked lemon zest pastry dough bottom, topped with fresh apricots arranged in a rosette pattern, the midst of dips of Apricot Sorbet made from home strained apricot juice churned in the ice cream machine, with a lavender #shortbread cookie comprised of home ground oat flour made from John McCanns Steel Cut Irish Oatmeal and homegrown lavender; garnished with a homemade sweet apricot sauce from freshly juiced apricots, sprinkled with dried lavender flowers, and spotted with home dried sugared apricot wedges. Served with Cascade Brewing’s Apricot Ale, a blend of blond ales lacticly re-fermented in oak barrels for eight months and then aged on ripe apricots for three more months. This beer brought the tart sour flavor to balance out the dessert’s sweetness while the rich, stone-fruit flavor of apricot was carried throughout for a great beer with dessert pairing.