Creamy cheese stack with Port syrup, dried figs and pecan nut brittle – Food & Home Magazine

Name: Creamy cheese stack with Port syrup, dried figs and pecan nut brittle – Food & Home Magazine
Ingredients: PORT SYRUP; 220g castor sugar; 60ml (¼ cup) water; 500ml (2 cups) Port wine; 1 tbsp vanilla paste; PECAN NUT BRITTLE; 200g castor sugar; 80ml (⅓ cup) water; 100g pecan nuts; CRISPY SAGE; sunflower oil, to fry; 1 small handful sage leaves; 1 x 1,25 – 1,4kg Brie, 2 x 250g and 1 x 125g Camembert wheels (find the large Brie at speciality cheese stores); 250g sun-dried Adam’s figs (we used Weltevrede Fig Farm); 160g fresh blackberries

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Try this luxurious combination of flavours with this creamy cheese stack with port syrup, dried figs, and pecan nut brittle.

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Ingredients

<h3>PORT SYRUP</h3>
220g castor sugar
60ml (¼ cup) water
500ml (2 cups) Port wine
1 tbsp vanilla paste
<h3>PECAN NUT BRITTLE</h3>
200g castor sugar
80ml (⅓ cup) water
100g pecan nuts
<h3>CRISPY SAGE</h3>
sunflower oil, to fry
1 small handful sage leaves
1 x 1,25 – 1,4kg Brie, 2 x 250g and 1 x 125g Camembert wheels (find the large Brie at speciality cheese stores)
250g sun-dried Adam’s figs (we used Weltevrede Fig Farm)
160g fresh blackberries