Camembert, poached and fresh figs, macadamia-nut brittle and fynbos honey

Camembert, poached and fresh figs, macadamia-nut brittle and fynbos honey

If you are having friends over this weekend, then this is the ultimate starter to serve (it’s actually a very easy recipe)! The cheesey Camembert pairs beautifully with the sweet figs and honey and the macadamia nut brittle add just the right amount of delicious crunch. Serve with a few slices of toasted ciabatta to mop up the cheesy goodness.

Camembert, poached and fresh figs, macadamia-nut brittle and fynbos honey

By Samantha O'Keefe Serves: 8

Ingredients

  • 200g castor sugar
  • 100g macadamia nuts, roughly chopped
  • 250ml (1 cup) port
  • 12 fresh purple figs
  • 2 good-quality Camembert wheels
  • fynbos honey, to serve
  • fresh mint, to garnish (optional)
  • toasted ciabatta slices, to serve

Instructions

1

First, make the brittle. Place 100g of the castor sugar in a dry frying pan and heat slowly, without stirring, until it begins to melt. Once it starts to darken (look for a dark wood colour), gently pour onto a silicone baking mat sprinkled with the chopped nuts. Allow to cool completely.

2

Preheat the oven to 180˚C. In a small pot, warm up the remaining castor sugar with the port until the sugar has completely dissolved. Add 9 of the figs and poach gently until soft, 7 – 8 minutes. Allow them to cool in the liquid. (This is best done the day before.) Save the last 3 fresh figs for garnish and texture.

3

Stack the Camembert wheels on some baking paper on a baking tray and place in the oven, 15 minutes.

4

To assemble the dish, place the Camembert on a serving platter. Arrange the poached and fresh figs around and on top, and crumble over the macadamia-nut brittle. Drizzle with honey, garnish with fresh mint, if desired, and serve with toasted slices of ciabatta.

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