Find your recipes and restaurants here
 
 

Quick apricot conserve with Brie


Apricot conserve

Ingredients 18
Servings 10
Time 30 min

Ingredients

  • 250
    g
    ice-cold butter, cubed
  • 250
    ml
    icing sugar, sifted
  • 500
    ml
    cake flour
  • 80
    ml
    cornflour
  • 80
    ml
    chopped rosemary
  • sprigs of fresh herbs
  • 1 cinnamon stick
  • 1 star anise
  • 4 cardamom pods
  • 500
    ml
    water
  • 80
    ml
    balsamic vinegar
  • 50
    g
    each sultanas, raisins and currants
  • 100
    g
    dried apricots
  • 80
    ml
    yellow sugar (or of choice
  • 10
    ml
    honey
  • a few drops of balsamic vinegar
  • 100
    g
    mixed nuts
  • 1 wedge (125g) Brie cheese
 

Method

32 min
 

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.

 

Read more on: cheese  |  recipes
 

NEXT ON FOOD24X

Sweet and sticky pork belly

2019-03-04 12:15
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.