Roasted feta with Cava, thyme, blueberry compote and glass candy with toasted fennel and pecans

• 2 pints blueberry
• 1 stick fresh thyme
• 1 tbsp lemon zest
• 1 pinch sea salt
• 2 cup Cava
• 1 cup sugar
• 1 1/2 cup sugar
• 1 tbsp toasted fennel
• 2 tbsp chopped pecans
• 1 pinch sea salt
• 12 oz feta
• 2 tbsp olive oil

1. Glass candy melt sugar around 300.
2. DO not over stir!
3. once melted, quickly pour over silpat.
4. once melted sugar is spread out over silpat, evenly sprinkle salt, pecans and toasted fennel seeds over the hot sugar.
5. let cool.
6. once cooled hit the candy with a hammer, breaking the glass
7. blueberry compote place blueberries, cava, sugar, lemon zest, thyme and salt in a suace pot reduce on Med high by 2/3s remove from heat and let cool
8. Roasted feta cut brick of feta in fourths and brush with olive oil.
9. place feta under broiler in oven till golden brown.
10. once Feta is ready place about 2 or 3 tablespoons of compote over the feta.
11. garnish with a few shards of the glass candy and a sprig of fresh thyme

pints, thyme, lemon zest, salt, sugar, sugar, fennel, pecans, salt, feta, olive oil

Taken from cookpad.com/us/recipes/356257-roasted-feta-with-cava-thyme-blueberry-compote-and-glass-candy-with-toasted-fennel-and-pecans (may not work)