Directions

• Pears in Lavender HoneyIn small saucepan, combine honey and lavender (or vanilla). Bring to a boil over medium-high heat. Remove from heat and set aside to steep for 30 minutes.
• Strain honey into heat-proof bowl; discard lavender.
• Return honey to saucepan and add pears. Stir over medium-high heat until honey comes to a simmer, then reduce heat and simmer gently 1 to 2 minutes (cook just long enough to infuse pears with flavor, they should retain their shape).
• Remove from heat and cool. Cover and chill pears in syrup. Can be prepared up to two days before serving.
• Mini CheesecakesPreheat oven to 350°F. Line eighteen (2 ¾-inch) muffin cups with paper cups.
• In medium bowl, stir together graham cracker crumbs, walnuts, sugar, and melted butter. Spoon mixture evenly into the cups (about 1 tablespoon each) and pat down to an even layer.
• Bake 4 to 6 minutes, until fragrant. Remove from oven and reduce oven temperature to 325°F.
• Place cream cheese, goat cheese, sugar, lemon zest, and vanilla in bowl of food processor. Process until smooth, stopping to scrape bowl once or twice.
• Add eggs, one at a time, and process 5 to 10 seconds to blend well.
• Spoon filling into muffin cups. Bake 15 to 18 minutes, until almost set in center. Cool in pan on wire rack; remove cheesecakes from pan to covered container and chill three hours or up to two days.
• To serve, drain pears, reserving syrup. Top each cheesecake with 1 tablespoon of pears and drizzle with about 1/2 teaspoon of syrup. Garnish each with a fresh raspberry or fresh lavender sprig, if desired.