Hmm, am I seeing a culinary trend or have I just been blind to a good thing all this time?
This is another note on the theme of using traditionally savory herbs in sweet dishes. Just got a recipe email from Williams-Sonoma, of course pushing one of their products, Fig Jam. Goat Cheese Crepes with Fig Jam is the dish which can be served as a brunch item or dessert. The recipe calls for thyme, however, in the crepe batter, and a parsley garnish. Though, I would suspect you would omit the parsley garnish for a dessert service of this and garnish with a fresh fig, or a curl of lemon zest, etc.
I think I need to explore this idea in depth. Ever since the "Crumble Awakening," I keep seeing new ways to put herbs into dessert. Earlier this year (Valentine's Day) I was treated to heavenly Rosemary Caramels (and Lavendar and Saffron as well) from Christopher Elbow, and Vosges Exotic Caramels. I am all for this new place for herbs. Lavendar ice cream, anyone?
Just a note on the Christopher Elbow chocolates ... these are stunningly gorgeous. Almost too pretty to eat. But definitely eat them.