pears w/ fig jam & pecorino romano

Dessert! I don't make it often. When I do, I tend to gravitate towards cheese or fruit-based dishes. This one in particular has both. It was unique, simple and delicious. Here's what you'll need:

• 2 tablespoons toasted almonds (or hazelnuts)
• 1/4 lb. moist, dry figs
• 2 tablespoons brandy
• 2 tablespoons sugar
• 1/2 lemon, zested and juiced
• 6 oz. wedge of pecorino romano
• 3 ripe pears (I went with Bosc)

Begin by trimming the stems from the figs and cutting each into 4 or 5 small chunks. In a small saucepan over high heat, combine the figs with 1/2 cup water and bring to a boil. Remove from heat and let cool for a few minutes.

While that's cooling, put the nuts in a food processor and pulse a couple times. Add the figs (along with the water), brandy, sugar, lemon zest and juice and pulse until the figs are coarsely chopped. Taste and add more sugar if desired.

Using a knife, break the cheese into several smaller chunks. Lastly, halve the pears, coar them, and slice thinly lengthwise. Serve the cheese, pears and jam together on a serving platter, or eat them right then and there.

This dish was pretty great. It could totally work at breakfast/bruch, as finger food at a party, or just a simple dish to chow down on for a snack.

Bon chappétit!