Recipes Sweet Gorgonzola with Fig-Orange Compote Be the first to rate & review! Wrapping the thyme in cheesecloth prevents the leaves from falling into the fruit compote; if you don't mind the extra herbal flavor, you can add the sprigs without wrapping them. More Cocktail Party Recipes By Scott Conant Scott Conant Facebook Instagram Twitter Website Scott Conant is a two-time James Beard Award-winning chef, restaurateur, Food Network personality, and cookbook author. With a career spanning more than 35 years, Scott brings flawless technique and unwavering passion to create soulful food in a convivial atmosphere.Expertise: elevated and approachable Italian-inspired cuisine.Experience: Scott Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio. He officially put his name on the map in 2002 when he opened the beloved L'Impero in Manhattan, which garnered the title of Best New Restaurant from the James Beard Foundation. Following the success of L'Impero, he opened Alto, an elegant Italian restaurant in Manhattan, and in 2004 was named a Best New Chef by Food & Wine. Scott has published four cookbooks including his newest and most personal to date, Peace, Love, and Pasta. He is known to fans worldwide for his Food Network appearances throughout the years, most notably for his long-running role as a judge on Chopped. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 30 mins Yield: 12 Ingredients 1 small orange 1/3 pound dried Black Mission figs, coarsely chopped 1 teaspoon sugar 1/2 cup dry red wine 3 thyme sprigs, wrapped in cheesecloth and tied in a bundle 1 cup water 1 pound Gorgonzola dolce cheese Directions Using a small, sharp knife, peel the orange, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes, releasing the sections into the bowl. Squeeze the juice from the membranes into the bowl and add the figs and sugar. Let stand for 10 minutes. In a medium saucepan, combine the orange-fig mixture, the wine, thyme and water and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer, stirring occasionally, until most of the liquid has evaporated, about 15 minutes. Discard the thyme and let cool completely. Serve the fig-orange compote alongside the Gorgonzola. Make Ahead The fig-orange compote can be refrigerated for up to 4 days. Rate it Print