250g Tasmanian Heritage camembert
½ cup caster sugar
2 tablespoons water
1 tablespoon toasted flaked almonds
Grapes, pears and crusty bread, for serving
Remove camembert from refrigerator 30 minutes -1 hour before use.
Place on a serving plate and allow to come to room temperature.
Combine sugar and water in a saucepan and heat, stirring with a wooden spoon until sugar dissolves, then boil, without stirring until a golden caramel colour.
Take care that toffee does not burn. Working quickly, drizzle toffee over the camembert in a thin layer and sprinkle with almonds.
Serve immediately with grapes, pears and crusty bread.
Credits: Tasmanian Heritage
Photo Credits: Tasmanian Heritage