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Baked Chevre With Habanero Peach Compote Recipe

by Global Cookbook

Ingredients

baked cheese 4 x 4 ounce. rounds chevre salt and pepper, to taste cumin 8 Tbsp. bread crumbs 4 tsp canola oil compote 1 tsp gelatin

3 ounce blush wine 3 x ripe peaches 1 x habanero chile 3 ounce orange juice sugar to taste

Directions

1. Press and shape cheese rounds into patties about 5 inches in diameter. Dust each with salt, pepper, and a healthy pinch of cumin. Place each on a spotlessly clean ovenproof bread and butter plate about the same size as the cheese.
2. Top each with 2 TBSP of bread crumbs and drizzle with 1 tsp. of oil. Bake at 350-degrees F. for 15 min, till cheese is lightly browned and bubbling slightly.
3. Blom gelatin in wine. Steam peaches for 30 seconds then shock in cool water.
4. Peel and pit peaches, then slice each into 6 pcs. Wearing gloves to protect your skin, trim chile, removing all seeds. Dice to size of brunoise [1/8" dice].
5. In saucepan, add in all ingredients except sugar. Once mix comes to a boil, reduce heat to a simmer and cook 25 min or possibly till thickened. Add in sugar to taste and chill.
6. Serve dollop (about 2 ounces) of compote on center of baked goat cheese or possibly alongside in a ramekin. Garnish with fresh chervil or possibly cilantro.

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