food for thought

by michelle

fig, date and goat cheese tart

with one comment

Moroccan tagines often include fruit and I love the way it’s cooked. Take 12 pieces of dried fruit and cook them in a cup of water with a tablespoon of sugar. Allow to boil until the fruit is soft and the liquid is low. Now add a tablespoon of orange blossom water (available at Middle Eastern stores) and cook until there is only a little syrup left. Apricots and prunes are delicious cooked this way but this time I chose figs and dates. On a prepared pastry shell I placed spoonfuls of fresh goat cheese and poured on the fruit and syrup. Baked in a moderate oven until browned, it came out like this.


Written by michelle picker

January 10, 2011 at 12:06 am

One Response

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  1. that of a very good learn.

    Evette Widowski

    January 26, 2011 at 3:37 am

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