Ingredients

15 Pre-baked mini-filo dough tart

shells (huge time saver! In the frozen

aisle of your grocer)

1/2 c. Fox Barrel Pacific Pear Cider

1/2 Pear, ripe but firm, diced

8 Dried Mission Figs, diced

1 oz. (about) good quality Gorgonzola

cheese

1 tsp. fresh chopped thyme, plus small

sprigs for garnish

1 Tbs. good quality honey for drizzling

Preparation

  1. Rehydrate the figs by giving them a bubbly bath in the Pear Cider along with the thyme. Let sit 20 min.
  2. While the figs sit, preheat your over to 350, crumble your cheese and chop your pear.
  3. When the figs are ready, set a strainer over a bowl and drain figs, reserving their cooking liquid.
  4. Heat a large sized pan over med-high heat and add the pears along with half of the reserved liquid. Sautee for about 5 minutes before incorporating the figs in with the remaining liquid, cook about 5 minutes more or until the liquid is cooked out.
  5. Scoop mixture out by tablespoon full into the tart shells, sprinkle with a little cheese, and place on a baking sheet. (Tarts can be made up to 4 hours ahead of time at this point, just let the mixture cool before filling the shells and refrigerate well wrapped until ready to bake). Let cook 5-7 min. or until the cheese in nice and melty.
  6. Drizzle with a little honey (just a little!) and garnish with some fresh thyme. Marvel at what a great chef you are.