Categories: October

Ingredients

• 250g round Brie or Camembert
• 7 pecan or walnut halves
• 225g caster sugar

Directions

1. Sit the Brie or Camembert on a rack over a foil-lined baking tin. Put the nuts on top. Set aside.

2. Half fill the sink with cold water. Put the sugar and 100ml water in a saucepan over a low heat, stirring to dissolve the sugar. Increase the heat to medium and cook until it is a golden caramel colour. Briefly dip the base of the pan into the sink to stop the caramel from cooking. Pour the caramel over the cheese. Cool until almost set, then put the cheese on a palate to cool completely.

3. To serve, crack the hard caramel all over, cut the cheese into wedges and serve with slices of pear.

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