Honey glazed goat's cheese with spiced apricot compote
An easy fruit dessert made from dried apricots, brioche and French goat's cheese Camembert cheese
- Cooking: 30 mins
- Serves: 4
What you need:
- 1 French goat's cheese Camembert - cut into quarters
- 4 slices of brioche
- 4 tbsp honey
For the spiced apricot compote:
- 600g ready to eat dried apricots
- 4 tbsp honey
- 4 tbsp white wine
- juice and zest of 1 orange
- 2 bay leaves
- 2 cinnamon sticks
- zest of 1 lemon
What you do:
- For the compote place the apricots in a heavy pan with all the compote ingredients and cook over a low heat until the apricots have plumped up and the liquid has reduced to syrup.
- Griddle or toast the brioche and keep warm. Brioche toasts very quickly so do not turn your back on the grill.
- Put the French goat's cheese camembert on a baking tray, spoon over the honey and grill until the cheese is melting.
- To serve, place the cheese on top of the brioche, spoon over the compote and drizzle the plate with the apricot syrup.
Cook's tip:
Brioche toasts very quickly, so when grilling, keep an eye on it.
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French goat's cheese
Award-winning chef Sophie Wright is the French goat's cheese Ambassador. She says, "I'm passionate about simple, practical recipes. French goat's cheese is so versatile and easy to use, as it moulds well with lots of food styles. Just pick up some chèvre at your local supermarket or local deli. It can be used to whip up mouthwatering meals at short notice. Ranging from mild to strong, creamy to hard, chèvre is great as a lunchtime treat or a sophisticated dinner party dish."
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