Baked Cambrini, topped with crispy speck and cranberry compôte
- 200g frozen cranberries
- 100ml rosé
- 3 star anise
- 200g speck ham
- 1 large Cambrini
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.
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.
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