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Marilyn’s Blog

PEAR AND FIG CRISP

PEAR & FIG CRISP

Goat Cheese & Whisky Ice Cream, Spicy Fig Sauce

PROSPECT WINERY “LOST BARS” VIDAL ICE WINE 2007

CRISP

Ingredients:

6 Okanagan Pears, Peeled & Sliced (Green Grocer)
3 BC Figs (when in season), cut into 1/8’s (Green Grocer)
½ C Brown Sugar (Grainry)
3 Tsp Saigon Cinnamon (Grainry)
2 Tsp Ground Cloves (Grainry)
2 Tsp Ground Nutmeg (Grainry)
½ C Whisky or Brandy (BCLDB)
2 C Rolled Oats (Grainry)
½ C Whole Wheat Flour (Grainry)
½ C Brown Sugar (Grainry)
½ C Unsalted Butter, softened (Milk Man)
2 Tsp Saigon Cinnamon (Grainry)
2 Tsp Ground Cloves (Grainry)
3 C Goat Cheese & Whisky Ice Cream (Recipe to Follow)
1 C Spicy Fig Sauce (Recipe to Follow)
6 Springs Fresh Mint (South China Seas)

Method:

In a large stainless steel bowl, toss the pears, figs, brown sugar, cinnamon, cloves, nutmeg and whisky until well combined. Place them into a well greased non-stick rectangular baking tin.
In the same bowl (to save on dishes) toss the oats, flour, sugar, butter, cinnamon and cloves until well combined and then place on top of the pear and fig mixture and pat until firmly in place.
Place the pan into a preheated, 350 degree oven and bake for 40-60 minutes, or until the sides are bubbly and the top is golden brown. If the top starts to brown to quickly, put some aluminium foil on top.
Remove from the oven and let it rest prior to serving.
To serve, place a scoop of the crisp in the center of the serving dish, and top with a scoop of the goat cheese ice cream, and then drizzle with the spicy sauce, and garnish with a spring of mint.

ICE CREAM (makes 3 cups)

Ingredients:

2 C Heavy Cream (Milk Man)
½ C Whole Milk (Milk Man)
4 Egg Yolks (Milk Man)
¼ C Sugar (The Grainry)
3 Tbsp Corn Syrup (The Grainry)
4 Ounces Goat Cheese (Oyama)
1 Ounce Whisky (Liquor Store)

Method:

Prepare an ice water bath. Bring the cream and milk to a boil.
Whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs.
Pour the eggs into the cream and continue to cook for 2-3 minutes or until it the mixture coats the back of a spoon and steam rises from the top.
Whisk together the corn syrup, whisky and goat cheese and then whisk the mixture into the cream mixture until smooth.
Strain through a fine mesh sieve and chill over the water bath.
Freeze in an ice cream machine according to manufacturer’s instructions and keep frozen until ready to serve.

FIG SAUCE

Ingredients:

4 Tbsp Sugar (The Grainry)
1 C Fresh Squeezed OJ, Warm (Fraser Valley Juice Bar)
½ C Fresh Figs, Chopped (Green Grocer)
2 Star Anise (The Grainry)
9 Peppercorns (The Grainry)

Method:

Cook the sugar in a heavy bottom sauce pan over medium heat for 3 minutes or until golden brown.
Add the OJ, and bring to a boil. Add the figs, star anise, and peppercorns and bring to a boil and cook for 5 minutes.
Strain through a fine sieve and then return to the heat and reduce to a sauce like consistency.

FOR MORE GREAT RECIPES CHECK OUT EDIBLE CANADA BLOG ediblecanada.com