MEXICAN FRUIT COCKTAIL w/AVOCADO & CHEVRE

By BobD

Ingredients

• MEXICAN FRUIT COCKTAIL WITH CHIPOTLE AVOCADO GOAT CHEESE
• Water 2 C
• Sugar 2 C
• Limes, zest of 3 each
• Hibiscus, dried 3 TBS
• Jalapeño, quartered 1 each
• Avocados, chopped 3 each
• Mexican crema 1/2 C
• Cantaloupe, sliced 1/2 each
• Figs, sliced 3 each
• Kumquats, sliced 4 each
• Orange, peeled, segmented, diced 1 each
• Pear, sliced 1 each
• Golden raisins 1/2 C
• Yogurt 1/2 C
• Goat cheese 1/2 C
• Yucca 1/2 each
• Sugar as needed
• Cayenne as needed
• Garlic cloves 8 each

Details

Servings 4
Adapted from plateonline.com

Preparation

Step 1

1. Combine water, sugar, 1 tablespoon lime zest, hibiscus and jalapeño in a saucepan over medium heat. Reduce to a syrup, remove from heat and reserve.

2. Purée avocados and crema and pass through a chinois. Add 1 tablespoon lime zest and reserve mixture.

3. Toss fruit with jalapeño syrup.

4. Combine yogurt, goat cheese and 1 tablespoon lime zest in a bowl and whip together. Reserve.

5. Slice yucca lengthwise to 1/32-inch thickness on a mandoline. Reserve.

6. Fill 1/3 of bottom of a martini glass with avocado crema. Fill remainder of glass with fruit and top with goat cheese mixture.

7. Fry yucca "pasta" until crisp. Dust yucca with sugar, cayenne and chili powder immediately after frying. Serve with Mexican fruit cocktail.