Try this fig and almond fruit bread as the perfect accompaniment to your soft cheese platter. The addition your cheese board desperately needs.
INGREDIENTS
2 cups whole, skin-on almonds
250 grams dried figs, thinly sliced
100 grams dried apricots, finely chopped
1⁄2 cup dried cranberries
finely grated zest of 1 orange
1 1⁄2 teaspoons mixed spice
good grinding of black pepper
1 cup plain flour
pinch of salt
1⁄2 cup honey
2 tablespoons brandy
To serve
ripe Brie, Camembert or a blue cheese
METHOD
Preheat the oven to 180 ̊C. Grease a 6 cup capacity loaf tin and fully line with baking paper.
Spread the almonds out in a shallow tray and roast in the oven until golden. Watch carefully as they can become too dark very quickly. Cool and chop roughly.
Put the almonds, figs, apricots, cranberries, orange zest, mixed spice, black pepper, flour and salt in a large bowl and toss well to coat all the fruit in flour.
Combine the honey and brandy and heat until just warm. Tip onto the fruit mixture and mix well.
Spoon half the mixture into the tin and, using the back of a spoon, press into the tin. Repeat with the remaining mixture and smooth the top. Bake for 30 minutes until golden and firm to the touch. Cool. The loaf will keep in an airtight container for 2 weeks.
To serve: Slice and serve with soft, ripe cheese. Makes 1 loaf.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.