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Baked Chevre With Habanero-Peach Compote

appetizers, relishes, spice

1 baked cheese:
4 4-oz. rounds of chevre
1 salt and pepper -- to taste
1 cumin
8 tablespoon bread crumbs
4 teaspoon canola oil
1 compote
1 teaspoon gelatin
3 oz blush wine
3 ripe peaches
1 habanero chile
3 oz orange juice
1 sugar to taste

Press and shape cheese rounds into patties about 5 inches in diameter. Dust each with salt, pepper, and a pinch of cumin. Place each on a spotlessly clean ovenproof bread and butter plate about the same size as the cheese. Top each with 2 TBSP of bread crumbs and drizzle with 1 teaspoon of oil. Bake at 350-degrees F. for 15 minutes, until cheese is lighly browned and bubbling slightly. Bloom gelatin in wine. Steam peaches for 30 seconds then shock in cold water. Peel and pit peaches, then slice each into 6 pieces. Wearing gloves to protect your skin, trim chile, removing all seeds. Dice to size of brunoise [1/8" dice]. In saucepan, add all ingredients except sugar. Once mixture comes to a boil, reduce heat to a simmer and cook 25 minutes or until thickened. Add sugar to taste and chill. Serve dollop (about 2 ounces) of compote on center of baked goat cheese or alongside in a ramekin. Garnish with fresh chervil or cilantro. NOTES : Frm: National Culinary Review/Oct 96 Recipe By : Paul Epstein, CEC, Cucina!Cucina! Italian Cafe // Arizona From: Inagaddadavida Date: 14 Dec 96 Chile-Heads List Ä

Yield: 4 servings

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