GOAT CHEESE AND VINO FRUIT TOWERS

Winebar_GoatCheese_BIG

 

THE WINE BAR ON PALAFOX
DANIEL WATTS

4 oz. clover honey
¼ cup white sugar
¼ cup dried apricots, diced
2 cup crisp Chardonnay
¼ cup dried cherries
2 cups Cabernet Sauvignon
8-10 oz. goat cheese, room temperature
4 oz. cream cheese, room temperature
4 oz. unsalted butter
Toasted baguettes or crackers

Whisk honey and sugar together in a bow and set aside. In a small saucepan, cover the apricots with the Chardonnay and half of the dissolved honey and sugar mixture. In a second small saucepan, cover the cherries with Cabernet Sauvignon and remaining honey and sugar mixture. Bring both pans to a boil and lower the heat to a low simmer, stirring occasionally. Cook until liquid has reduce by 60{910ba365e121692e44307249ef9b3d305cf5759c277ded8dd2d1e7d99c5351e6} in each saucepan. Remove from heat and allow to rest. Strain and reserve liquid from both pans. Keep fruits in individual containers and chill. Whisk the drained wine reductions together and set aside for toping. In a large bowl or food processor, combine goat cheese, cream cheese and butter until smooth but not liquid-like. Place in refrigerator until solidification begins to occur. To form towers, use pvc pipe (unused and cut into 3” sections) and parchment paper. Line the inside of pvc with parchment paper. Use a spoon or small scoop to layer the goat cheese mixture, cherries, goat cheese mixture, apricots into the pvc molds. Store in refrigerator until ready to serve. Then press gently on the top and remove from mold and paper. Top with sauce saved earlier and serve with warm toasted baguettes or your favorite crackers.