Ingredients
1/4 cup firmly packed brown sugar
2 tblsps honey
2 tsps white vinegar
2 small sprigs fresh rosemary, plus extra to garnish
75g seedless red grapes, halved
3 fresh dates, pitted, quartered lengthways
1/4 cup coarsely chopped walnuts, plus extra to serve
450g round brie, chilled
Toasted baguette slices and fresh figs, to serve
Method
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Combine sugar, honey, vinegar, rosemary, and 1/4 cup water in a small saucepan. Stir over low heat, without boiling, until sugar is dissolved. Bring to a boil. Boil, without stirring, for about 7 minutes, or until mixture coats the back of a metal spoon and is the consistency of warm honey. Remove from heat. Discard rosemary.
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Add grapes, dates, and walnuts to the pan. Gently shake the pan to coat in syrup (stirring may cause it to crystallise). Stand for 5 minutes.
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Place brie on an oven tray lined with baking paper. Using a small sharp knife, make shallow cuts into the rind, about 1cm apart, in a diamond pattern. Spray with olive oil. Cook in a moderate oven (180C) for about 10 minutes, or until warm.
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Transfer brie onto a heatproof serving plate. Pour over some of the hot syrup. Serve with extra walnuts, toasted baguette slices, and figs. Garnish with extra rosemary. Serve with remaining hot syrup.