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Nut and Camembert ‘Cheese Cake’ with Rooibos Syrup




  1. . Combine all the ingredients except the vanilla in a saucepan and simmer until the sugar has dissolved then strain out  the tea
  2. . Return the sauce to the saucepan and boil gently until the syrup has reduced to half   
  3. . Remove from heat and add  the vanilla, allow to cool   
  4. . Sandwich 2 rounds of camembert with cranberries, chopped dried apricots, chopped dried mango, chopped pecans   
  5. . Drizzle the rooibos syrup over. Serve with plain crackers 

Note: The rooibos syrup is also excellent over poached pears - or apricots or sponge cake  

Recipe developed by Kyra Effren for The Cultured Cup


Copyright The Cultured Cup


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