Camembert fondue with pears and spiced nuts.

A spectacular dinner party starter.

4-6

Servings

Spiced cashew nuts

Castor sugar
castor sugar
Water
2 Tbsp (30ml)
Roasted cashew nuts
1 packet (100g)
White and Black sesame seeds
1 Tbsp (15ml) each, toasted
Cumin seeds
1 tsp (5ml)
Coriander seeds
2 tsp (10ml)
Dried chilli flakes
1 tsp (5ml
Sea salt flakes
A pinch

Fondue

Camembert cheese
1 large
Olive oil
Forelle pears
4
Bread sticks
For serving

Camembert fondue

Method

Preheat oven to 180°C. Lay a piece of baking paper on a baking tray.
Heat castor sugar and water in a small non-stick pan. Once melted allow to turn a dark golden caramel colour.
Toss in nuts, seeds spices and salt. Mix to coat evenly.
Tip nuts onto baking paper and spread out into an even layer. Allow to cool.
Place cheese on a small ovenproof bowl or side plate.
Score the top rind of the cheese in a cross-cross pattern and drizzle with oil.
Bake for 10-15 minutes until soft and molten.
Cut each pear into thin slices horizontally. Place upright on serving platter.
Roughly chop caramelised nuts and scatter over the cheese.
Place cheese and breadsticks on platter and allow everyone to take a dip.

Cook’s tip:

If your prefer to core the pears simply scoop out the core from the base of the pear using a melon baller or small spoon. A great tip when making whole poached pears too.