Title: Baked chevre with habanero-peach compote
 Categories: Apps, Chiles
      Yield: 4 Servings
 
MMMMM------------------------BAKED CHEESE-----------------------------
      4    4-oz. rounds of ch=E8vre
           Salt and pepper, to taste
           Cumin
      8 tb Bread crumbs
      4 ts Canola oil

MMMMM--------------------------COMPOTE-------------------------------
      1 ts Gelatin
      3 oz Blush wine
      3    Ripe peaches
      1    Habanero chile
      3 oz Orange juice
           Sugar to taste
 
  Press and shape cheese rounds into patties about 5 inches in
  diameter. Dust each with salt, pepper, and a pinch of cumin. Place
  each on a spotlessly clean ovenproof bread and butter plate about the
  same size as the cheese. Top each with 2 TBSP of bread crumbs and
  drizzle with 1 teaspoon of oil. Bake at 350-degrees F. for 15
  minutes, until cheese is lighly browned and bubbling slightly.
  
  Blom gelatin in wine. Steam peaches for 30 seconds then shock in cold
  water. Peel and pit peaches, then slice each into 6 pieces. Wearing
  gloves to protect your skin, trim chile, removing all seeds. Dice to
  size of brunoise [1/8" dice].
  
  In saucepan, add all ingredients except sugar. Once mixture comes to a
  boil, reduce heat to a simmer and cook 25 minutes or until thickened.
  Add sugar to taste and chill.
  
  Serve dollop (about 2 ounces) of compote on center of baked goat
  cheese or alongside in a ramekin. Garnish with fresh chervil or
  cilantro.
  
  NOTES : Frm: National Culinary Review/Oct 96