| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Honey |
| 1/4 |
c |
Water |
| 2 |
ts |
Chopped fresh rosemary leaves |
| 1 |
ts |
Black peppercorns; cracked coarse |
| 1 |
lb |
Feta cheese; rinsed and patted |
|
|
; dry |
INSTRUCTIONS
In a small saucepan combine honey, water, rosemary, and peppercorns and
simmer, swirling pan occasionally, until reduced to about 1/2 cup. Cool
honey to room temperature.
Cut feta into thin slices and serve drizzled with honey.
Serves 8 as a dessert.
Gourmet October 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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