Roasted Figs with Goat Cheese, Farro Confetti, and Port Syrup - Farro Recipes | Anson Mills - Artisa

Name: Roasted Figs with Goat Cheese, Farro Confetti, and Port Syrup - Farro Recipes | Anson Mills - Artisa
Ingredients: for the farro: 3 tablespoons (1.3 ounces) Anson Mills Farro Piccolo 2 teaspoons fine sea salt 2 teaspoons Grand Marnier ½ teaspoon sugar; 3 tablespoons (1.3 ounces) Anson Mills Farro Piccolo; 2 teaspoons fine sea salt; 2 teaspoons Grand Marnier; ½ teaspoon sugar; 6 tablespoons (3 ounces) spring or filtered water; 6 tablespoons (2.7 ounces) sugar; ¼ cup (2 ounces) plus 1 teaspoon tawny port; 1 tablespoon (0.5 ounce) unsalted European-style butter; Pinch of fine sea salt; for the goat cheese filling: 6 ounces fresh goat cheese, room temperature 1 tablespoon whole milk or heavy cream 2 teaspoons (0.3 ounces) wildflower honey Pinch of fine sea salt; 6 ounces fresh goat cheese, room temperature; 1 tablespoon whole milk or heavy cream; 2 teaspoons (0.3 ounces) wildflower honey; for the figs: 8 medium fresh figs (10 to 12 ounces total weight) 2 tablespoons (1 ounce) unsalted European-style butter, melted Fine sea salt; 8 medium fresh figs (10 to 12 ounces total weight); 2 tablespoons (1 ounce) unsalted European-style butter, melted; Fine sea salt; for the garnish: Grated orange zest Fennel pollen; Grated orange zest; Fennel pollen

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Roast figs with goat cheese, farro confetti, and port syrup for a flavorful dish. Explore this recipe and more at Anson Mills.

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Ingredients

for the farro: 3 tablespoons (1.3 ounces) Anson Mills Farro Piccolo 2 teaspoons fine sea salt 2 teaspoons Grand Marnier ½ teaspoon sugar
3 tablespoons (1.3 ounces) Anson Mills Farro Piccolo
2 teaspoons fine sea salt
2 teaspoons Grand Marnier
½ teaspoon sugar
6 tablespoons (3 ounces) spring or filtered water
6 tablespoons (2.7 ounces) sugar
¼ cup (2 ounces) plus 1 teaspoon tawny port
1 tablespoon (0.5 ounce) unsalted European-style butter
Pinch of fine sea salt
for the goat cheese filling: 6 ounces fresh goat cheese, room temperature 1 tablespoon whole milk or heavy cream 2 teaspoons (0.3 ounces) wildflower honey Pinch of fine sea salt
6 ounces fresh goat cheese, room temperature
1 tablespoon whole milk or heavy cream
2 teaspoons (0.3 ounces) wildflower honey
for the figs: 8 medium fresh figs (10 to 12 ounces total weight) 2 tablespoons (1 ounce) unsalted European-style butter, melted Fine sea salt
8 medium fresh figs (10 to 12 ounces total weight)
2 tablespoons (1 ounce) unsalted European-style butter, melted
Fine sea salt
for the garnish: Grated orange zest Fennel pollen
Grated orange zest
Fennel pollen