INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees F.  To make the tuiles:  In a mixer
fitted with a paddle, cream the butter, sugar, and lemon  zest. Add the
honey and flour and mix well. Spread about 1/2 teaspoon  of the batter
onto a Silpat-lined or nonstick sheet pan. Use a small  offset spatula
to spread the tuile into a 1 3/4-inch circle. Repeat  the process,
making at least 18 tuiles (the extra will allow for  breakage).
Sprinkle the top of each tuile with a pinch of rolled  oats, reserving
1/2 tablespoon for garnish. Bake for 5 minutes, or  until golden brown.
(The tuiles may be cut with a ring cutter after  cooking for a more
precise shape.) Immediately transfer the tuile to  a countertop or
other flat surface to cool.  To prepare the figs:  Cut the tops off 6
of the figs. Use a small spoon to press a cavity  into each fig and dip
the whole fig in the simple syrup. Fill the  figs with the port. (If
the figs have any holes in the bottoms, cut  small pieces off the tops
to fill the holes.) Place the filled figs  on a sheetpan and bake at
350 degrees for 25 minutes, or until they  have softened. Slice the
remaining 6 figs in half lengthwise and then  cut them crosswise into
1/4-inch thick slices. Warm the slices in the  remaining simple syrup.
To make the goat cheese cream:  Thoroughly combine 2 tablespoons of the
heavy cream with the goat  cheese and granulated sugar. Whisk the
remaining 1/4 cup cream until  it reaches soft peaks and fold into the
goat cheese mixture.  To assemble, place 3 to 4 fig slices on one half
of each plate. Place  a small spoonful of the goat cheese cream on the
figs and top with a  tuile. Spoon another small spoonful of the cream,
3 to 4 fig slices,  another tablespoon of the cream, and a tuile on top
of the first  stack. Build another layer with a spoon of cream, figs,
another  spoonful of cream, and a tuile. Place a roasted fig alongside
the  stacked figs and top with a quenelle of Goat Cheese Ice Cream.
Spoon  the Spicy Fig Sauce around the plates and sprinkle with the
thyme  sprigs and the remaining  Converted by MC_Buster.  Per serving:
1584 Calories (kcal); 59g Total Fat; (31% calories from  fat); 13g
Protein; 270g Carbohydrate; 184mg Cholesterol; 49mg Sodium  Food
Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 7 Fruit;  11 1/2
Fat; 7 1/2 Other Carbohydrates  Recipe by: EMERIL LIVE SHOW #EM1C42
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1413
Calories From Fat: 540
Total Fat: 61.4g
Cholesterol: 184.4mg
Sodium: 313.9mg
Potassium: 971mg
Carbohydrates: 215.5g
Fiber: 14.5g
Sugar: 145.3g
Protein: 13.9g