CARAMELIZED VANILLA FIGS with GOAT CHEESE and GRILLED PAPAYAS Recipe

Grilling introduces a whole new dimension of flavor to ripe fruit, such as honey- sweet papayas. The figs are poached in mango juice with vanilla and topped with a little goat cheese and chopped mint. The salty tanginess of the cheese totally balances the sweetness of the fruit, making a dessert that pleases on every level.
CARAMELIZED VANILLA FIGS with GOAT CHEESE and GRILLED PAPAYAS picture

Summary

Servings4Cuisine
CourseMain Ingredient

Ingredients

 Vanilla bean1 , halved
 Orange juice1 Cup (16 tbs)
 Mango juice1⁄2 Cup (8 tbs)
 Agave syrup1⁄4 Cup (4 tbs)
 Lemon juice1 1⁄2 Teaspoon
 Papayas2 Small, seeds removed
 Figs2 Cup (32 tbs), halved
 Crumbled goat cheese2 Tablespoon
 Mint1⁄4 Cup (4 tbs), finley chopped

Nutrition Facts

Serving size

Calories 221 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 5.9 mg

Sodium 44.5 mg1.9%

Total Carbohydrates 48 g16.1%

Dietary Fiber 4.4 g17.6%

Sugars 40.5 g

Protein 3 g6.4%

Vitamin A 26.4% Vitamin C 139.9%

Calcium 8.6% Iron 4%

*Based on a 2000 Calorie diet

Directions

1. Use the back of a paring knife to scrape the vanilla seeds from the bean and then add the seeds and bean to a medium saucepan. Pour in the orange juice, mango juice, agave syrup, and lemon juice and add 1/2 cup of water. Bring to a boil over high heat until it becomes like maple syrup in consistency, about 10 minutes. Place the papaya halves on a large plate cut side up and brush 1/4 cup of the syrup over them. Set aside.
2. Add the figs to the remaining sauce in the saucepan and cook over low heat, stirring occasionally, until the figs are tender but still hold their shape and the liquid is thick and reduced by half, 10 to 12 minutes. Turn off the heat and use a slotted spoon to transfer the figs to a medium bowl. Set the sauce aside.
3. Prepare a medium- hot charcoal or gas grill.
4. Set the papayas cut side down on the grill, cover, and cook until the papayas have grill marks, 5 to 6 minutes.
5. Use tongs to transfer each papaya half to a plate. Divide the figs among the papayas, then drizzle with the remaining sauce. Sprinkle with the goat cheese and mint and serve.

This recipe is excerpted from the cookbook - New Latin Classics, written by Lorena Garcia. To purchase the book visit RandomHouse.com. To learn more about Lorena, visit ChefLorenaGarcia.com.
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