Sunday, October 9, 2011

First Light Farm and Creamery Dill and Garlic Double Cream Chevre, Figs and Slivered Pear in White Pepper Caramel Galette

White pepper and 1/2 stick of butter melted over medium heat. Stir in 1/4 cup brown sugar and stir until bubbles and foam appear, the caramel will form very quickly after this and the key is to recognize it and pour fast before it sets and sticks to the pan and spoon. Once all of the caramel is added, bake at 400 degrees for 25 minutes. Set out to cool and firm up, about 15 minutes. Serve while still warm. Best served following the Chicken and Apple Sausage dish. Or as breakfast with your coffee!

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