Roasted Figs with Goat Cheese, Farro Confetti, and Port Syrup - Dessert Recipes | Anson Mills - Artisan Mill Goods
Roasted Figs with Goat Cheese, Farro Confetti, and Port Syrup introduction Fresh figs come around twice a year, but their musky, sweet honey to resin and berry
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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