Baked Cambrini, topped with crispy speck and cranberry compôte

Baked Cambrini, topped with crispy speck and cranberry compôte

Baked Cambrini, topped with crispy speck and cranberry compôte

Serves: Serves 10 – 15
Cooking Time: 20 mins

Ingredients

  • CRANBERRY COMPÔTE

  • 200g frozen cranberries
  • 100ml rosé
  • 3 star anise
  • 200g speck ham
  • 1 large Cambrini

Instructions

1

Preheat the oven to 180°C. For the cranberry compote, place the cranberries, rose and star anise in a small pot over medium heat. Bring to a gentle simmer and cook, 10 minutes, or until the liquid has reduced and started to thicken. Set aside until needed.

2

Fry the speck in a large frying pan over medium heat, 2 minutes or until crisp and slightly golden. Remove from pan and break into shards.

3

Place the Cambrini on a lined baking tray and bake, 10 minutes. Remove from oven, place on a serving platter and top with cranberry compote and crispy speck. Serve with seed crackers.

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

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