Quick apricot conserve with Brie

Drum
10 servings Prep: 30 mins
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A yummy snack for after dinner, served with cheese and port or coffee.

By DRUM December 20 2018
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Ingredients (18)

250 g butter — cold, cubed
250 ml icing sugar — sifted
500 ml flour — cake
80 ml cornflour
80 ml fresh rosemary — chopped
fresh herbs
cinnamon — stick
star anise
cardamom pods
500 ml water
80 ml vinegar — balsamic
50 g each sultanas, raisins and currants
100 g apricots — dried
80 ml yellow sugar
10 ml honey
balsamic vinegar
100 g mixed nuts
brie cheese
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Method:

1 Preheat the oven to 180°C.

2 Shortbread Put all the ingredients except the sprigs of fresh herbs in a food processor and blitz until the dough forms a ball around the blade.

3 Remove and roll into a ball. Wrap in clingfilm and chill for 30 minutes.

4 Arrange the herb sprigs on a flat surface and roll the dough out on the herbs (they’ll stick to the bottom) until you have a sheet of dough of about 3mm thick. Using any shape cookie cutter, cut out biscuits.

5 Transfer to a baking sheet and bake for 8-12 minutes or until done.

6 Conserve Cook all the ingredients in a saucepan over medium heat for 20 minutes or until most of the liquid has reduced and the fruit is plump.

7 To finish Stir in the honey and balsamic vinegar and allow to cool, then stir in the nuts.

8 To serve Just before serving, microwave the Brie for 30 seconds or until it’s slightly runny.

9 Put the cheese on a serving plate, spoon the conserve over and serve with the shortbread.



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