peach and fig compote

It’s fig season, it’s peach season: it’s sauce season!

1 pint fresh, ripe figs, washed6 fresh, ripe peaches, unpeeled, washed1 cup brown sugar1/3 cup balsamic vinegar2 tablespoons bourbon1 teaspoon cinnamon1/2 teaspoon salt

Trim the stems and bottom core off of each fig and then quarter it.

Pit the peaches and then slice them thinly.

Put figs and peaches into large saucepan and add remaining ingredients. Cook over medium heat till fruit softens, then stir well to make sure the fruit is covered by the liquid. Reduce the heat to low and cook for about 1-1/2 hours, stirring occasionally. The sauce will thicken a bit. It works served either warm or at room temperature.

Peace,
Milton

figs stuffed with goat cheese

1 dozen figs
4 oz. goat cheese
4 oz. cream cheese
1 tablespoon balsamic vinegar
honey

Cut the figs in half from top to bottom.

Mix the goat cheese, cream cheese, and balsamic vinegar together in a food processor or mixer until thoroughly combined. Spoon about a teaspoon of the cheese mixture into each half of each fig and lay them out on a baking sheet. Heat in a 325 degree oven for about four or five minutes. Place on a serving platter and drizzle with honey.

Peace,
Milton