Caramelized Goat Cheese with Brunoise Peaches in Cieza Syrup
Metric version of recipe
Yields 8 portions
|Jumilla sweet wine
|Goat cheese log, 12-ounce
|Peaches in syrup, drained and cut into ¼-inch dice (about 1 cup)
|Pink peppercorns, crushed
|Arugula leaves or sprigs of fresh herbs, such as lemon balm, lemon thyme, or mint to garnish
Bring the wine into a boil over medium heat in a small saucepan and reduce to 2 tablespoons, about 10 minutes. Remove from the heat set aside.
Slice the cheese into sixteen ½-inch-thick medallions, using a knife frequently dampened with hot water, and place on a sheet pan. Sprinkle the sugar evenly over the goat cheese slices. Using a butane torch, caramelize the sugar, moving the flame quickly and evenly across the surface of the cheese until lightly browned.
Place 2 tablespoons of the peaches on each plate and top with a couple of the caramelized goat cheese rounds. Decorate with the ground pink peppercorns, an herb sprig, and ¾ teaspoon of the Jumilla sweet wine reduction.
Fig marmalade may be substituted for the peaches. This dish may be served on a small porcelain spoon, decorated with an almond paste crunch, or on a base of almond short crust pastry.
Juan Antonio Pellicer for Wines from Murcia, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.