Caramelized Goat Cheese with Brunoise Peaches in Cieza Syrup (Metric)
Customary version of recipe
Yields 8 portions
|Jumilla sweet wine
|Goat cheese log, 340 g
|Peaches in syrup, drained and cut into 5 mm. dice (about 250 ml.)
|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 30 ml., about 10 minutes. Remove from the heat set aside.
Slice the cheese into sixteen 1 cm.-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 30 ml. 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 4 ml. 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.