Nut & Camembert Stack with Rooibos Syrup
Anida van der Spuy
2 rounds (125 g each) Camembert cheese
4 preserved green figs, sliced
pecan nuts, chopped
150 to 200 ml Rooibos Syrup (recipe below)
1. Cut the two Camembert rounds in half across the middle, creating four rounds.
2. Divide the figs, cranberries and pecan nuts in 4 and scoop it onto the cheese rounds. Drizzle the Rooibos syrup between each cheese layer. Stack the rounds on top of one another.
3. Decorate the top with extra fruit and nuts.
4. Pour the left-over Rooibos syrup over the Camembert stack and serve with savoury biscuits.