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Coconut Crusted Hawaiian Goat Cheese with Poached Pears in Pikake Blossom Syrup |
 This dish was inspired by my best friend Robert Cazimero's love of his favorite Pikake lei. This dessert is a cross between a dessert course and a cheese course and can be paired with a favorite dessert wine. This dessert is like a symphony of textures and colors like a song and dance of a beautiful hula performance ....dancing in your mouth instead of on a stage. This is like a crispy donut stuffed with a creamy goat cheese filling. You can substitute any flavor of flower blossom syrup and any fresh or dried fruits that you like.
Coconut Crusted Goat Cheese Filling
- 1 C Goat Cheese (Hawaiian/Puna if you can find it)
- 1 C Cream Cheese
- 1/2 c dried golden raisins
- 1/2 c dried craisins
- 1/4 c macadamia nuts
- 1/4 c candied orange rinds
- 1/8 c Pikake syrup
Mix to combine and form a log and refrigerate
Cut log into 1 inch slice and dust with cornstarch, then eggwash and roll in coconut
Deep fry until golden brown
Poached Pears in Pikake Blossoms
- 1 c sugar
- 1 c water
- 1 c Organic Pikake Flowers
- 2 Bosc or Anjou Pears
Combine water and and sugar and bring to boil. Cool and add pikake
blossoms. Cut Pears in half and core. Bring to boil and simmer for 10
minutes or until tender. Add to cooled pikake syrup and marinate for 4
hours or over night is best.
Serve the Crispy Coconut crusted Goat Cheese with Poached Pikake Pears
and garnish with fresh berries and candied orange preserve. Enjoy!
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