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