So what do you do with candied lavender? I went the dessert route.

White pepper has a lingering heat. Like the white pepper, the lavender flavor lingers a while. The lavender flavor is also really compatible with dairy - to me, there is a lot of overlap between the smell of lavender and the smell of heavy cream. I decided to try a white pepper ice cream - the rationale being that the creamy custard flavors would work really well with lavender, and the white pepper would have a lingering aftertaste that might complement the lavender after the sweetness and the ice cream were gone. I mostly wanted a sauce with a strong color, and I settled on a pomegranate reduction. So it’s white pepper ice cream with a pomegranate reduction and candied lavender blossoms.

The flavors all worked really well. The lavender and pepper did indeed pair up nicely and dissipate slowly. The pomegranate reduction was sweet and tart, but not very flavorful. I might go with a different sauce if I do this again - the pomegranate reduction was pretty but didn’t add much more than sweetness and some acid.