Fig Turnover with Goat Cheese Crema and Port Reduction

• From: California Fig Advisory Board

Ingredients

• Fig Turnovers4 cups chopped fresh California figs

• 2 Tbs water

• 1 small lemon, zested

• 1/2 tsp vanilla

• 1 sheet puff pastry

• Port Reduction1 cup port wine

• 3 dried figs, chopped

• Crema4 oz soft goat cheese, crumbled

• 2 Tbs milk

Lemony-fig filled pastries drizzled with a port-reduction sauce—serve with a dessert wine.

Directions

• For Fig Turnovers, in 2-quart saucepan, simmer figs with water for about 45 minutes; set aside to cool completely.
• Then, flatten pastry to make a 12-inch square, and cut to make nine, 4-inch squares.
• Spoon 2 tablespoons filling into center of each square. Moisten edges and fold corner to corner, pinching edges together to seal.
• Arrange on baking sheet lined with parchment and bake for 15 minutes at 350°F until puffed and golden brown.
• Meanwhile, for Port Reduction, combine wine and dried figs in small saucepan; heat and simmer gently for 15 minutes. Strain and set aside.
• To serve, mix goat cheese and milk together until smooth and creamy. Divide and spoon onto nine individual serving plates. Arrange turnovers on top and drizzle with port reduction.