Sensational! But you have to work quickly once the figs start to caramelise. The caramel will set rock hard if left too long, so serve as soon as you are finished with the stacking.
TO DRINK: De Wetshof Rhine Riesling
Caramelised fig and cambrieni stack
- 2 x 500g Cambrieni wheels
- 200g sugar
- 250ml water
- 6 fresh figs, halved
- fresh pomegranate seeds
Cut the two rounds of Cambrieni in half lengthwise. Place the first half on the serving plate and keep the rest nearby.
Place the sugar and water in a pot over a low heat and stir until dissolved. Brush the sides of the pan with a little water to remove any sugar crystals. Increase the heat and boil until the syrup is a deep golden colour, about 8 – 10 minutes. Remove from the heat and dip the figs, one at a time, in the pot.
Using a fork, place 3 – 4 caramelised fig halves on the bottom layer of the cheese. Repeat with each round of cheese. End with 4 – 5 figs on top. Scatter with pomegranate seeds and some of the extra caramel, and serve.
If fresh figs are out of season, the stack works very well with soft dried Israeli or preserved figs. Use any other soft fruit combinations of your choice. Top with toasted walnuts for a crunchy texture.