- 2 - 500g camembert cheeses
- 200g - sugar
- 250ml - water
- 8-10 - fresh figs halved
Cut each camembert cheese in half horizontally with a sharp knife. Place one half of each on a serving platter, cut side up.
Heat the sugar and water in a saucepan over low heat, stirring until the sugar has dissolved. Wipe the sides of the saucepan clean with a brush to wash down any sugar crystals. Once the sugar has dissolved, turn up the heat and boil the syrup for 8-10 minutes until it’s a deep golden colour.
Remove the saucepan from the heat and coat the fig halves in the syrup by dipping them, one by one, with a fork. Arrange four caramelised fig halves on each cheese half on the serving platter, then top with the other cheese half and finish by placing the remaining figs on top and allowing a little syrup to run over the sides.
To serve: Serve these ‘cakes’ with your choice of crunchy biscuits, French bread or melba toast. Use a sharp knife to cut the stacks into wedges and serve.