Port Syrup Food

OLD-FASHIONED POUNDED CHEESE WITH WALNUTS AND PORT SYRUP

Steps:

• To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature.
• Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
• Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
• Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.

PORT SYRUP

Steps:

• Stir together all of the ingredients in a small saucepan over medium heat. Cook, stirring constantly, for 5 to 10 minutes, or until the sugar dissolves and the syrup is very hot.
• Pour the syrup into a container with a lid and allow it to cool to room temperature before covering and storing in the refrigerator.

PEARS IN PORT WITH MERINGUE CREAM

Steps:

• Pour the port into a large pan with 600ml water, add the sugar and cinnamon, then heat until the sugar dissolves. Add the pears, bring to the boil, then cover and simmer for 20-30 mins until tender all the way through. They are ready when a cocktail stick can be easily pushed through each one. Depending on the size of your pan, you may need to cook the pears in 2 batches using the same port syrup, or turn the pears several times as they cook so they become an even colour. Let the pears cool in their syrup, preferably overnight to allow the syrup to really stain them. Will keep for 3 days in the fridge.
• Check the consistency of the syrup. If it is very thin, boil it in a pan to reduce the amount and concentrate the flavour.
• To serve, whip the cream with the sugar and vanilla until it holds its shape, then fold in the meringue. Sprinkle with the cinnamon. Arrange the pears in a shallow dish and spoon over the syrup. Allow guests to help themselves to both pears and cream.

FIGS WITH GOAT CHEESE AND PORT SYRUP

Steps:

• In a small saucepan, over medium-high heat, bring the port and honey up to a boil.
• Reduce heat and simmer slowly until reduced by half.
• Set aside and cool to room temperature, the syrup will thicken upon standing.
• Cut the goat cheese into 8 equal pieces, about 2 teaspoon each and roll each piece into a ball.
• Place the figs upright and carefully make four cross cuts, slicing each fig into eight sections, BEING CAREFUL NOT TO GO ALL THE WAY THROUGH.
• Gently separate the figs outward to form a "flower"
• Place a ball of goat cheese in the center of each fig and drizzle with the port syrup.
• Garnish with walnuts.

MILK CHOCOLATE MOUSSE WITH PORT GANACHE AND WHIPPED CRèME FRAîCHE

Steps:

• For ganache:
• Boil 1 1/4 cups Port in heavy medium saucepan until reduced to 1/4 cup, about 9 minutes.
• Meanwhile, simmer cream and butter in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Stir 2 tablespoons Port reduction into chocolate mixture. Add 1/2 cup Port and 1 tablespoon sugar to Port reduction. Boil until syrup coats spoon thickly, 6 to 7 minutes.
• For mousse:
• Whisk yolks, 2 tablespoons water, 2 tablespoons cream, and sugar in heavy medium saucepan. Stir over medium-low heat until custard thickens enough to coat spoon, about 5 minutes (do not boil). Remove from heat. Add chocolate; stir until smooth. Transfer chocolate mixture to medium bowl. Using electric mixer, beat egg whites in another medium bowl until soft peaks form. Fold whites into chocolate mixture in 2 additions. Beat 8 tablespoons cream in another medium bowl until peaks form. Fold cream into chocolate mixture. Cover; chill at least 6 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For whipped crème fraîche:
• Using electric mixer, beat cream in medium bowl until soft peaks form. Fold in crème fraîche.
• Rewarm ganache in microwave in 10-second intervals until warm. Rewarm Port syrup, thinning with Port by 1/2 teaspoonfuls if too thick.
• Bring small saucepan of water almost to boil. Spoon 2 tablespoons warm ganache onto center of each of 8 plates. Dip large tablespoon into hot water; shake off excess. Starting at 1 edge of mousse, pull tablespoon in horizontal position across surface of mousse, forming oval-shaped scoop. Place mousse in center of ganache. Repeat procedure for each serving, dipping spoon into hot water and shaking off excess between scoops. Using slightly smaller spoon, repeat procedure to scoop whipped crème fraîche. Place 1 scoop of whipped crème fraîche alongside mousse on each plate. Drizzle warm Port syrup around ganache on each plate.
• Available at most supermarkets and at specialty foods stores.

MELON WITH PORT AND MINT

Steps:

• Combine 1/3 cup water, 2 tablespoons minced mint and sugar in small saucepan. Stir over low heat until sugar dissolves. Bring to simmer. Remove from heat. Cover; let syrup stand at room temperature at least 2 hours or overnight.
• Strain syrup into small bowl. Stir in Port and 2 tablespoons minced fresh mint. Arrange melon slices on platter. Pour Port syrup over. Cover and chill 2 hours. Garnish with mint sprigs.