Fig Turnovers with Goat Cheese Crema and Port Reduction
- Yield 9 servings
Simmered figs fill sheets of puff pastry. The turnover is served with a delicious port reduction and a silky cream sauce made of goat cheese and milk.
- Fig Turnovers:
- 4 cups chopped fresh California figs
- 2 tablespoons water
- Zest of small lemon
- 1/2 teaspoon vanilla extract
- 1 sheet puff pastry
- Port Reduction:
- 1 cup port wine
- 3 dried figs, chopped
- 4 ounces soft goat cheese, crumbled
- 2 to 3 tablespoons milk
- To prepare the turnovers. In a 2-quart saucepan, simmer figs with water, lemon zest and vanilla for about 45 minutes; set aside to cool completely. Then, flatten puff pastry to make 12-inch square, and cut 3×3 to make nine 4-inch squares. Spoon 2 tablespoons filling into center of each square. Moisten edges and fold corner to corner, pinching edges together to seal. Arrange on baking sheet lined with parchment, and bake for 15 minutes at 350F until puffed and golden brown.
- To prepare Port Reduction. Combine wine and dried figs in small saucepan; heat and simmer gently for 15 minutes. Strain and set aside.
- To serve, mix goat cheese and milk together till smooth and creamy. Divide and spoon onto 9 individual serving plates. Arrange turnovers on top and drizzle with port reduction.
Recipe courtesy of the California Fig Advisory Board.