Open Faced Blueberry Peach Napoleons W Maple Goat Cheese Creme Recipes

Steps:

• Heat 2 1/2 cups water, the butter and cardamom in a medium saucepan over medium heat just to a simmer. Add the peaches, reduce the heat to low and cook until the peaches are very tender but not falling apart, 25 to 30 minutes. Cool in the liquid about 15 minutes and then drain and cool the fruit to room temperature. (This can also be done a couple hours ahead and the peaches can be left in the liquid until ready to assemble.)
• Blend the goat cheese with the cream, honey and orange zest in a small bowl.
• To assemble, pat the peaches dry with paper towels if very wet and place 6 on a large serving plate. Top each peach with some of the cheese mixture, a sprinkle of pistachios and another peach, followed by more cheese and pistachios and a third peach. Garnish each napoleon with a drizzle of honey, some more pistachios and a light sprinkling of orange zest and sea salt, if using.

Steps:

• Heat milk, sugar, and 1 tablespoon lavender honey over medium-high heat and bring to a boil. Stir until honey and sugar have dissolved, about 1 minute. Set aside to cool briefly.
• Place goat cheese in a bowl and pour lukewarm milk mixture on top. Stir until smooth. Mix in cream. Refrigerate 8 hours to overnight.
• Combine blueberries, water, and 1 tablespoon lavender honey in a saucepan over medium-low heat and slowly bring to a boil. Simmer for 15 minutes until most of the liquid has evaporated. Mash berries with a wooden spoon until mixture resembles chunky jam. Refrigerate 8 hours to overnight.
• Pour goat cheese mixture into an ice cream maker and freeze according to manufacturer's instructions until it starts to thicken, about 10 minutes. Add blueberry mixture a little at a time; continue freezing, about 10 minutes more. Transfer to an airtight container and freeze until firm, about 4 hours.
• Remove from freezer 20 minutes before serving.

Steps:

• Preheat oven to 350 degrees. Place 4 slices bacon on a rimmed baking sheet (lined with parchment paper for easy cleanup); bake until crisp, 6 to 8 minutes per side. Drain on paper towels; tear each slice into quarters.
• Place 4 thick slices whole-wheat sandwich bread on clean baking sheet. Top with sliced cheddar cheese, red apple, quartered, cored, and sliced crosswise, and bacon. Bake until cheese has melted, 10 to 12 minutes.