Goat Cheese Mousse with Red-Wine Caramel

• 2 cups dry red wine
• 1/2 cup ruby port
• 1 teaspoon whole black peppercorns
• 1 shallot, minced
• 2 thyme sprigs plus 1/2 teaspoon chopped thyme
• 1 1/2 cups sugar
• 4 cups strawberries, hulled (2 pints)
• 2 teaspoons finely grated orange zest
• 2 tablespoons water
• One 11-ounce log of fresh goat cheese, softened
• 2 tablespoons heavy cream
• Pinch of freshly ground pepper
• Crostini and toasted walnuts, for serving

1. In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and 1 cup of the sugar to a boil, stirring until the sugar dissolves.
2. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan.
3. Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes.
4. Strain and discard the solids.
5. Let the caramel cool slightly.
6. Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/2 cup of sugar and let stand until juicy, about 30 minutes.
7. Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes.
8. Transfer the compote to a bowl and let cool.
9. In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy.
10. Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own.

red wine, ruby port, whole black peppercorns, shallot, thyme, sugar, strawberries, orange zest, water, goat cheese, heavy cream, ground pepper, crostini

Taken from www.foodandwine.com/recipes/goat-cheese-mousse-red-wine-caramel (may not work)