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Baked Chevre With Habanero-peach Compote

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CATEGORY CUISINE TAG YIELD
Italian Apps, Chiles 4 Servings

INGREDIENTS

4 4-oz. rounds of ch=E8vre
Salt and pepper, to taste
Cumin
8 T Bread crumbs
4 t Canola oil
1 t Gelatin
3 oz Blush wine
3 Ripe peaches
1 Habanero chile
3 oz Orange juice
Sugar to taste

INSTRUCTIONS

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.  Blom 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  Posted to CHILE-HEADS DIGEST V3 #187  Recipe by: Paul Epstein, CEC,
Cucina!Cucina! Italian Cafe // Arizona  From: Inagaddadavida
<rael@ebicom.net>  Date: Sat, 14 Dec 1996 17:11:37 -0600

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 197
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 0mg
Sodium: 99mg
Potassium: 516.4mg
Carbohydrates: 34.9g
Fiber: 4.2g
Sugar: 22.9g
Protein: 4.1g


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