Phyllo Purse of Putney Tomme with a
Compote of Red and Green Grapes,
Figs and Essence of Muscat
Yield: 8 servings
- 1 package Phyllo dough, cut in 6 equal squares
- 1 ounce butter, melted
- 1 pound Putney tomme
- 4 ounces Vermont cow milk cheese
- 6 ounces red grapes, cut in half
- 6 ounces green grapes, cut in half
- 2 ounces walnuts
- 1 ounce white wine
- 8 figs, cut in half
- 1 cup red wine
- Nutmeg to taste
- 6 ounces Muscat wine
Place a humid towel on top of the phyllo dough to keep it moist. Lightly butter 3 layers of phyllo dough and place them in a muffin tin. Place the cheese
and walnuts in the dough and close the purse with the dough. Butter the top and bake at 225°F until golden brown. Set aside.
For the compote, combine the red and green grapes and the white wine, cook for 5
minutes and set aside until serving.
For the figs, place them in a saucepot, cover with the red wine and a pinch of
nutmeg, poach for 5 minutes. Set aside until serving.
For the Muscat essence, slowly reduce the Muscat wine and honey until syrupy.
To assemble the plate, place the phyllo purse in the center of plate, the compote around and the essence over the purse, garnish with two halves of fig on each side.
Fortified Muscat from France, Australia or California.