Camembert with pear compote on pumpernickel

Slices of creamy camembert on pumpernickel topped with pear compote make sophisticated canapes for a cocktail party.

Ingredients

1/2 cup (75g) dried pears, chopped finely

2 tablespoon craisins, chopped finely

1 cinnamon stick

1 tablespoon caster sugar

1/4 cup (60ml) water

200 gram whole camembert

24 cocktail pumpernickel rounds (250g)

1 tablespoon toasted pistachios, chopped finely

Method

1.Combine pear, craisins, cinnamon, sugar and the water in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool to room temperature. Discard cinnamon.

2.Cut cheese into 24 wedges.

3.Place rounds on serving platter; top each round with a wedge of cheese, 1/2 teaspoon of the compote then a sprinkle of nuts.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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