Notes: This recipe comes from Seattle's Palace Kitchen.
Spread bread in a single layer in a 9- by 13-inch pan. Bake in a 450° oven until lightly toasted, 5 to 7 minutes. Place in a small bowl.
Meanwhile, in a 1- to 2-quart pan or fondue pan over high heat, boil wine and lavender until reduced to 1/4 cup, 6 to 8 minutes.
Reduce heat to medium-high, add chèvre, and stir until boiling, about 4 minutes. Add pepper to taste. Set pan over a candle or on an electric warming tray.
Use forks or thin wood skewers to spear bread and apple slices and dunk them into fondue.
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