For the peanut butter pot de crème
- 8 egg yolks
- 1/3 cup granulated white sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 cups smooth peanut butter
For the fig blueberry jam
- 1 cup dried figs
- 1 pint blueberries
- ¼ cup granulated white sugar
Pot de Crème method
In a large mixing bowl stir together sugar and egg yolks until the mixture is thick and pale yellow. Set aside.
Using a double boiler or metal bowl over a pot of simmering water, bring the cream and peanut butter to a gentle simmer. Do not boil.
Add vanilla and remove from heat.
Slowly pour into the egg mixture.Return to the simmering water, and cook for an additional 30 minutes. Stir frequently.
Spoon into ramekins or other dishes.
Refrigerate for at least 4 hours to set completely.
Fig Blueberry Jam method
Over low heat combine the figs, blueberries, red wine and sugar.
Bring to a simmer and cook until thick in consistency.