Recipe of the Month

Beer Poached Figs

(Christy Samoy, Sea Rocket Bistro, San Diego)

• 3 cups porter style beer
• 3/4 cup honey
• 1/2 cup brown sugar
• peel of 1 orange
• 1 tsp. black peppercorns
• 16 ripe mission figs
• 1 cup goat cheese
• 1/4 cup heavy cream
• 1/4 cup powdered sugar

Bring beer, honey, brown sugar, orange peel and peppercorns to a boil. Simmer for 10 minutes. Add figs and reduce heat to medium low. Allow figs to poach for 4 minutes, then remove them with a slotted spoon and let cool. Reduce beer mixture to 1/3 so that about 1 1/2 cups of syrup remain. Remove orange peel and let cool.

For the goat cheese mixture, soften goat and cream cheese by allowing it to sit at room temperature. Mix in mixer with whip attachment. Add powdered sugar and heavy cream. Mix until evenly incorporated.

Slice figs in half and arrange them on a plate with a dollop of the goat cheese mixture. Drizzle with syrup and garnish.