You may have read before – brown food is hard to photograph. So I put this on a bright green plate, then added the white goat cheese as contrast. How’d I do? This is a fabulous make-ahead appetizer. It’s worth the effort to make it – do try it. And by the way, those are not Ritz crackers – they’re Trader Joe’s version of them. They’re quite good!
I almost forgot to post this recipe – it was from a cooking class a couple of months ago. I was doing some background admin stuff on my blog and ran across it – then realized I hadn’t written a story about it or shared the recipe. Every few months I have to transfer all the images from the posts to a CD for long-term safekeeping. So, I go through each image folder (I put all the photos into folders by recipe title, then they go onto a vaguely chronological ordered CD) and delete the extra photos that I chose not to use – wrong angle, bad light, parsley isn’t perky, shadows wrong, too far away – you know, those kinds of things. I had a photo of this from the class, but it was terrible. All brown everywhere. So I needed to make it in order to take a better picture! First I had to buy all the ingredients (didn’t have the pears or five spice powder). Then I had to wait 3 days for the Bartlett pears to ripen. Finally, then, got it made! I didn’t need an appetizer, but I decided to make this now, knowing I’ll be needing some for holiday entertaining. Here at right are the ingredients before I started cooking them. Just chopped, raw pears, water, orange zest and juice, ginger I whizzed up in the food processor, five spice powder, brown sugar and cinnamon sticks. Oh, and vanilla.
What’s great about this appetizer is that you can make the marmalade several weeks ahead. With all the sugar in the pear mixture, it should keep for awhile. My thought was to make it for sometime over Thanksgiving weekend. I made a double batch, so actually I will freeze half for using in December. The mixture doesn’t have enough sugar that it’s truly a “marmalade” by jam-making standards. So it won’t keep for months on the shelf in the refrigerator. Use this within a week, and freeze what you haven’t eaten. Just don’t invite the same people over more than once! On second thought, I think you’ll like this enough you won’t be concerned to serve this twice, even if it was the same group of friends. Or family.
There’s a photo of the finished marmalade – I left the cinnamon sticks in the picture just for more brown-on-brown contrast. The pears have a lovely, warming bite from the fresh ginger in it. The orange zest and juice add some nice sweet notes. Then it’s also got vanilla, cinnamon (stick) and five-spice powder. The five-spice gives it a real interesting depth. It’s kind of elusive – you might not know what it is unless someone told you. Makes it different. Really different. The pear marmalade needs something to cut the richness (although there’s not a bit of butter or fat in it – I mean the intense flavors), so the goat cheese is the perfect choice. With a bit of the left overs, I paired it with grilled pork chops. It was lover-ly.
What I liked: the sweet, the bite from the ginger. Loved the Chinese five-spice powder in it. It’s a sweet appetizer – just know that. With some goat cheese to spread on a cracker and the marmalade piled on top? Yummy. This would also make a delightful hostess gift if you’re into making these kinds of things to give to friends. If you wanted to make it complete, give the hostess a log of goat cheese and a tube of crackers.
What I didn’t like: absolutely nothing. It’s a keeper.
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Goat Cheese with Asian Pear Marmalade
Recipe By: Tarla Fallgatter, caterer and cooking instructor
Serving Size: 8
Notes: I used a mixture of half Asian pears and half Bartlett (something Tarla said was an option).
MARMALADE:
1 2-inch piece ginger, peeled and grated
1/2 cup water grated zest of one orange
2 tablespoons fresh orange juice
1/2 cup brown sugar — packed
1 teaspoon Chinese five-spice powder
1/2 teaspoon vanilla
1 whole cinnamon stick
4 whole Asian pears — peeled, cored, chopped into 1/2″ pieces
ASSEMBLY:
11 ounces goat cheese — log type
1 tablespoon Italian parsley — garnish
plain crackers
1. In a medium saucepan, combine all the marmalade ingredients together. Bring to a boil, reduce heat, cover and simmer for 3 minutes. Uncover and continue cooking, stirring occasionally, for 15 minutes, or until soft and mushy.
2. Remove and discard the cinnamon stick. Let cool to room temperature. Place the log of goat cheese on a platter and spoon some of the marmalade on top. Garnish with Italian parsley and surround with crackers. If you’d like a more sticky hold-together mixture, remove all the pears and drain through a colander, reserving all the fluid. Return the fluid to the pan and reduce it until it’s almost syrupy. Also, I removed about a third of the pears and mashed them, then put them back in. That way there will be some mushy pulp and some pieces.
Per Serving: 243 Calories; 14g Fat (51.1% calories from fat); 12g Protein; 18g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 140mg Sodium.

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