First posted: May 6, 2015

Fig, Camembert and Salted Caramel Bites


I’m super excited to be co-hosting a food and bubbly pairing at The TOPS at SPAR Wine Show here in Joburg this coming weekend (7-9 May, read more about it here). They did a really lovely feature on it in the latest issue of The Sunday Times for the Mother’s Day edition (See below).

Also, I have 3 x Double Tickets to The Wine Show to give away by Thursday afternoon (7 May), to enter to win just head over to my Instagram page and give me a follow (@SarahGrahamFood). (I was embarrassingly late to join Instagram but I’m having lots of fun with it.)

As part of the collaboration with the Wine Show, I developed a few recipes for them, including these Spicy Asian Ribs and these cute little Fig and Camembert Bites, which have a small drizzle of silky salted caramel to really make them shine. Despite their fancy appearance, they’re ridiculously quick and easy to throw together. They’re also multi-talented in that they’re just as good as a canapĂ© as they are as a charming little after-dinner sweet.



Cooks in:        Serves:4-6

For the Caramel
  • 100ml caster sugar
  • 1 Tbsp honey
  • 1 tsp butter
  • 100ml cream
  • 1 level tsp maldon salt
For the Figs
  • 4-6 fresh figs
  • 1 Tbsp butter
  • 1 tsp honey
  • 1 round camembert cheese
  • Fresh mint, to garnish

What to do

1. Make your caramel by heating a heavy-based medium-sized pot over medium-low heat. Add in the caster sugar and honey and wait until it starts to bubble and melt. Swirl the pot from time to time for even heat distribution. When most of the sugar has melted, stir gently with a non-stick spatula until you have a golden liquid.

2. Add in the butter and cream, stirring vigorously as you do, and take care as the caramel mixture will steam and bubble furiously at this point. Stir until the mixture has come together and is silky, remove from the heat, add in the salt and stir. Set aside to cool. If there are any lumps in your caramel, simply strain it through a sieve into a heat-proof bowl or mixing jug.

3. To make the fig and Camembert bites, quarter the figs and flash fry them in a large pan with the butter and honey until just lightly golden and sticky. Cut the camembert into small slivers, top each slice with a fig and set aside on a serving platter. When the caramel has cooled to room temperature, add little dollops of the caramel to the plate and serve immediately garnished with fresh mint.

Photo credit @CurtisGallon

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