Fig and Gorgonzola Pie

[TXCraig1]

After lackluster results last week, I made some refinements this week and came up with a fig and Gorgonzola pie I really like.

I mixed Mascarpone and Gorgonzola in a ~5:1 ratio and returned to the fridge. I sauteed the figs in butter, sugar, and brandy until slightly tender then let them cool in the pan with the syrup. Once cool, the figs picked up most of the now thick syrup when gently stirred. I topped the pie with a medium-light amount of the cheese and the figs. After baking, I topped with two thin slices of Prosciutto di Parma and drizzled with local wildflower honey made right down the road from my house.

I loved this pie.

CL

[thezaman]

that is the exact same pizza i had at kestes this week!! his was good,but yours sounds even more flavorful with the treatment you did to the figs.bravo! love that oven !!

[TXCraig1]

Thanks Larry, it was really good. Very well balanced, if not a little on the sweet side where I think it need to be.

CL

[ponzu]

That is a gorgious pie.

Your method and the pie itself are a testament to your epicurian sensibilities and your unflinching pursuit of perfection.

You're like a texas version of bill sfnm.  With a legit professional oven.

I'm truly blown away.

[TXCraig1]

That is a gorgious pie.

Your method and the pie itself are a testament to your epicurian sensibilities and your unflinching pursuit of perfection.

You're like a Texas version of bill sfnm.  With a legit professional oven.

I'm truly blown away.

WOW. Thank you very much. I'm not sure I can live up to that, but I'll try.

CL

[gabaghool]

Tx....is there a reason why Nea proscuitto pies always have entire slices on the pizza??  I mean, why not thin slice them, stack them and cut them into a chiffonade?  Wouldn't that make the pie easier to cut and eat?? 

I mean, putting the proscuitto on AFTER the bake is a no brainer, it simply seems clumsy...am I wrong with this thought?

Thank you.

[JConk007]

Never saw this thread ? My fig , pear,  honey and gorgy pie  
John

[TXCraig1]

Tx....is there a reason why Nea proscuitto pies always have entire slices on the pizza??  I mean, why not thin slice them, stack them and cut them into a chiffonade?  Wouldn't that make the pie easier to cut and eat?? 

I mean, putting the proscuitto on AFTER the bake is a no brainer, it simply seems clumsy...am I wrong with this thought?

Thank you.

I've seen the cut in half, but not more than that. I think it you chiffonaded them, they would curl up and get dry and crispy from the heat of the pie. It is not hard at all to cut when put on in whole slices.

CL

[TXCraig1]

Never saw this thread ? My fig , pear,  honey and gorgy pie  
John

That's a beautiful pie John. I love the idea of pears and figs together. I think I may steal it. I'll probably poach the pears in something first. Right now, I'm thinking Moscato with some sugar and a vanilla bean though poached in Bourbon may be nice too.

CL

[Pizza Napoletana]

I missed this thread too. The pizzas look delectable! Also, please allow me to add that prosciutto is a "delicatessen", a noun that is derived from the Latin word delicatus, meaning "delicate". As such, a thin slice of prosciutto di parma is sensitive and fragile, requiring careful handling. Slicing it into unwonted pieces would disturb its delicate texture and flavor, in my opinion. Good weekend everyone!

[gabaghool]

God
those pix look divine.

I love the way you layered the two slices with arugula, elegant, simple and professional.