Honey Glazed Goat's cheese with Spiced Apricot Compote
Desserts
Quite easy
4
30 min
For the compote place the apricots in a heavy pan with all the compote ingredients and cook over a low heat until the apricots have plumped up and the liquid has reduced to syrup.
Griddle or toast the brioche and keep warm. Brioche toasts very quickly so do not turn your back on the grill.
Put the goat’s cheese on a baking tray, spoon over the honey and grill until the cheese is melting.
To serve, place the cheese on top of the brioche, spoon over the compote and drizzle the plate with the apricot syrup
1 goat’s cheese Camembert – cut into quarters 4 slices of brioche 4 tbsp honey for the spiced apricot compote : 600g ready to eat dried apricots 4 tbsp honey 4 tbsp white wine juice and zest of 1 orange 2 bay leaves 2 cinnamon sticks zest of 1 lemon
