Chef Peter Long,
Maxime’s
Each bite-sized parcel releases complementary tangy, sweet, and savoury flavours.
Ingredients
Balsamic Maple Reduction
1/2 cup Canadian maple syrup
3 Tbsp balsamic vinegar
1/2 oz orange liqueur
Figs
6 slices bacon
12 Calimyrna Greek figs
12 pecan halves
1 oz Roquefort blue cheese, crumbled
1 tsp olive oil
1 oz baby spinach leaves, stems removed
1/4 tsp lemon zest
splash white wine
salt and pepper to taste
Method
Reduction
1. In a medium-deep skillet, warm maple syrup over medium heat for 3-4 mins.
2. Add balsamic vinegar and cook over medium-high heat for 2 mins.
3. Add liqueur and cook until evaporated. The consistency should be like syrup.
Figs
1. Preheat oven to 350°F.
2. On a baking sheet, lay out strips of bacon. Place another pan on top of bacon and bake for 10-12 mins, until medium tenderness. Drain excess fat.
3. Using a knife, remove tips and cut a slit into the fig.
4. Fill figs with a pecan half and blue cheese crumbles.
5. In a medium-sized sautée pan, heat oil over medium-high heat. 6. Add spinach, lemon zest, wine, and salt and pepper. Sauté for 4-5 mins until spinach wilts.
Assembly
1. Slice bacon lengthwise and line with spinach.
2. Place the stuffed fig on top of bacon and roll away from body. Secure with toothpick centre. Let stand for 30 mins.
3. Bake at 350°F for 3 mins. Remove from oven and place atop remaining spinach.
4. Drizzle with maple balsamic reduction.
Yield 12 servings