Honey Figs With Goat Cheese And Pecans Recipes

ENDIVE WITH GOAT CHEESE, FIG AND HONEY-GLAZED PECANS

Endive with Goat Cheese, Fig and Honey-Glazed Pecans image

Make and share this Endive with Goat Cheese, Fig and Honey-Glazed Pecans recipe from Food.com.

Provided by susie cooks

Categories < 60 Mins

Time 35m

Yield 36 appetizers

Number Of Ingredients 6

Ingredients

3/4 cup pecan halves
5 tablespoons honey
8 ounces goat cheese
1/2 cup port wine
36 leaves endive
9 figs, 3/4 inch wedges (fresh or dried)

Steps:

Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
Stir and bake 4 minutes longer until shiny.
Make 36 quenelles from goat cheese with demitasse spoons.
Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
About 5 minutes.
If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.

HONEY FIGS WITH GOAT CHEESE AND PECANS

Honey Figs with Goat Cheese and Pecans image

Honey is a fine example of the French concept of terroir-quite literally, a little bit of the earth of the surrounding area is imparted to every jar of honey. Dede loved honey and enjoyed it on his toast or biscuits. When I grew older and started to travel, I would always bring home a jar of the local honey as a gift for him. Although he has long since passed away, I have continued the tradition and always bring home a jar of local honey as a memento when I travel. The shelf in my cupboard resembles an amber rainbow. I once had a bit of pecan-crusted goat cheese left over from another recipe and served it the next day, nestled in a quartered fresh fig and drizzled with honey-that's how this recipe was born.

Yield serves 4 to 6

Number Of Ingredients 5

Ingredients

1 cup chopped pecans
Coarse salt and freshly ground black pepper
1 (6-ounce) log fresh goat cheese
12 to 18 fresh figs (such as Brown Turkey, Calimyrna, or Black Mission)
3/4 cup honey (preferably tupelo, orange blossom, or sweet clover)

Steps:

To prepare the goat cheese, place the chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to coat evenly. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.
To prepare the figs, using a small paring knife and starting at the stem end, quarter the figs, but don't quite cut all the way though the bottom. Open them slightly to form a flower.
To serve, divide the figs evenly among 4 or 6 shallow bowls. Top each fig with a round of pecan-crusted goat cheese. Drizzle the honey over the figs and cheese. Season with salt and pepper and serve.
When measuring out sticky ingredients such as honey, first spray a little nonstick spray into the measuring utensil, then fill with the ingredient. The sticky substance will slide right out.

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