Banon de Banon A.O.C. with fennel confit 
and fleshy, balsamic-drenched fig jam

serves 4

what you need:

1 disc Banon de Banon

fleshly fig jam

6 fresh black mission figs, quartered (approx. 300g or 10.6 ounces)
6 ounces (170g) balsamic vinegar
7 tablespoons light brown sugar
2 teaspoons fresh lemon juice

fennel confit

1 fennel bulb, (approx. 100g or 3.5 ounces)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon honey
8 ounces (30 ml) water

how to:

fig jam

• Cut Figs. Cut figs into quarters lengthwise. Remove stems and discard. Set figs aside.

• Reduce Balsamic. Place balsamic vinegar in a saucepan over medium heat. Reduce by half.  

• Make Jam. Add brown sugar and lemon juice to the vinegar. Once the sugar has dissolved, add the figs. Stir to coat figs in the mixture. Cook figs until they are very soft, beginning to lose their shape, and the liquid has thickened to a thick syrup consistency (remember it will thicken a little when cool).   

• Cool. Remove the saucepan from the heat and cool.  

• Serve. Serve both the jam and the cheese at room temperature.

• Store. The jam can be stored in the refrigerator for a few days. 

fennel confit

• Prepare Fennel. Cut the fennel bulb in half lengthwise. Remove the base and the heart. Cut the remaining into strips about 1 inch in width.  

• Simmer. Place the water, honey, lemon juice, and sugar in a saucepan over medium heat. Once the sugar and honey has dissolved, add the fennel. Cook at a simmer until the fennel has lost its crunch.  

• Cool. Remove the saucepan from the heat and cool. 

• Serve. Serve both the fennel and the cheese at room temperature.

• Store. Can be stored in the refrigerator in an airtight container for a few days.