IMPRESS YOUR GUESTS WITH BAKED CAMEMBERT SERVEDWITH RUM SOAKED FIGS AND CRANBERRIES

2 x 250g baking Camembert or normal Camembert
80g dried redcurrants
6 dried figs roughly sliced
100ml of just a splash of rum
50g of pecan, roughly chopped
4 sprigs of rosemary, roughly chopped
4 cloves of garlic sliced lengthways
3 tbsps of honey

Serves 6 as an appetizer or nibbles

Preheat the oven to 180c

Soak the cranberries and figs in the just a splash rum for a few hours, or preferable overnight.

Take any paper/packaging that the Camembert might be sitting in and place the Camembert back into their wooden containers. Score a diamond shape on top of the Camembert. Push the slices of garlic into the Camembert evenly distributing around. Pop the Camembert onto a baking tray and then into the oven for 20mins until golden and bubbling.

With the excess red liquid that comes from the soaked dried fruit and rum, place into a saucepan and heat up to thicken. Stir in the honey so you have a lovely little sauce to drizzle later.

Once the Camembert is baked remove from the oven and adorn with the chopped soaked fruit, chopped pecan, rosemary and drizzle with the rum and honey sauce. Serve with crusty bread or cheese biscuits/crackers.