Baked Goat Cheese with Apple Confit
For the apple confit: Cut the apples into quarters, remove the seeds, peel and dice. Halve the chile pepper lengthwise, remove the seeds, rinse and finely chop. Combine the sugar, chile and vinegar in a saucepan and bring to a boil. Add the apples and simmer for 8-10 minutes over low heat. Season with salt and pepper and let cool.
For the goat cheese: Line a baking sheet with parchment paper. Rinse 6 sprigs of rosemary and pat dry. Arrange on the baking sheet then place a wheel of goat cheese on each sprig of rosemary. Rinse the remaining rosemary sprig, pat dry, pluck the needles, chop and mix with the honey. Drizzle the rosemary honey over the goat cheese and broil until golden brown. Serve with the apple confit.