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Baked Chevre with Habanero Peach Compote Recipe
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To make Baked Chevre with Habanero Peach Compote you will need
Ingredients
| | BAKED CHEESE | | | | 4 | | 4-oz. rounds of ch=E8vre | | | Salt and pepper, to taste | | | Cumin | | 8 | tablespoons | Bread crumbs | | 4 | teaspoons | Canola oil |
| | COMPOTE | | | | 1 | teaspoon | Gelatin | | 3 | ounces | Blush wine | | 3 | | Ripe peaches | | 1 | | Habanero chile | | 3 | ounces | Orange juice | | | Sugar to taste |
Instructions
Press and shape cheese rounds into patties about 5 inches in diameter. Dust
each with salt, pepper, and a pinch of cumin. Place each on a spotlessly
clean ovenproof bread and butter plate about the same size as the cheese.
Top each with 2 TBSP of bread crumbs and drizzle with 1 teaspoon of oil.
Bake at 350-degrees F. for 15 minutes, until cheese is lighly browned and
bubbling slightly.
Blom gelatin in wine. Steam peaches for 30 seconds then shock in cold
water. Peel and pit peaches, then slice each into 6 pieces. Wearing gloves
to protect your skin, trim chile, removing all seeds. Dice to size of
brunoise [1/8" dice].
In saucepan, add all ingredients except sugar. Once mixture comes to a
boil, reduce heat to a simmer and cook 25 minutes or until thickened. Add
sugar to taste and chill.
Serve dollop (about 2 ounces) of compote on center of baked goat cheese or
alongside in a ramekin. Garnish with fresh chervil or cilantro.
Enjoy your Baked Chevre with Habanero Peach Compote
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Sun 17 Aug 2008
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