Quick apricot conserve with Brie

Apricot conserve
Apricot conserve
Prep Time: 30 min
Servings: 10
Cooking Time: 32 min
  • - 1 cinnamon stick
  • 250ml - icing sugar, sifted
  • 500ml - cake flour
  • - sprigs of fresh herbs
  • 500ml - water
  • 80ml - cornflour
  • - 4 cardamom pods
  • 10ml - honey
  • 100g - mixed nuts
  • 250g - ice-cold butter, cubed
  • - 1 star anise
  • 50g - each sultanas, raisins and currants
  • 80ml - chopped rosemary
  • 80ml - balsamic vinegar
  • - a few drops of balsamic vinegar
  • 100g - dried apricots
  • 80ml - yellow sugar (or of choice
  • - 1 wedge (125g) Brie cheese

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.