Goat's cheese cream with poached figs

Ingredients for 4 servings:

• 8 figs, ripe blue
• 150 ml white wine, dry
• ½ stalk(s) cinnamon
• 1 tsp anise, green
• 1 piece(s) orange peel
• 200 g goat’s cheese (e.g. goat’s cheese slices)
• 150 g crème fraîche
• 2 tbsp balsamic vinegar
• 1 tbsp honey (orange blossom honey)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Bring the white wine to a boil with balsamic vinegar, cinnamon stick, anise seeds, honey, and a piece of orange peel, then simmer uncovered for about 5 minutes. The liquid should reduce to a syrupy consistency. Meanwhile, wash the figs, pat dry, and trim the tips. Halve or quarter the figs, depending on their size. Add the figs to the liquid, cover, and poach for 2 minutes. Remove from the heat and let the figs cool in the syrup. Place the goat’s cheese in a bowl and mash thoroughly with a fork. Then stir in the crème fraîche until smooth. Divide the cream between dessert plates and arrange the figs around them. Strain the liquid through a fine sieve and drizzle over the cream cheese.