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Nut and Camembert Stack

ServesServes 4
Cooking timeCooking Time:
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  • SAFARI Dried Cranberries
  • SAFARI Pecan Nuts, chopped
  • 4 preserved green figs, sliced
  • 2 rounds (125 g each) Camembert cheese
  • 150 to 200 ml Rooibos Syrup

Rooibos Syrup

  • 2 litres (8 x 250 ml) water
  • 5 Rooibos tea bags
  • 50 ml honey
  • 280 g (350 ml) white sugar
  • 20 ml lemon juice
  • 10 ml vanilla essence


Rooibos Syrup

  1. Combine all the ingredients, except the vanilla essence, in a large saucepan. Stir over low heat until all the sugar has dissolved. Boil over moderate heat for 45 to 50 minutes until reduced and syrupy.
  2. Remove the tea bags. Add the vanilla essence.
  3. Allow the syrup to cool before using.

Makes about 300 to 350 ml


  1. Cut the two Camembert rounds in half across the middle, creating four rounds.
  2. Divide the figs, cranberries and pecan nuts in 4 and scoop it onto the cheese rounds. Drizzle the Rooibos syrup between each cheese layer. Stack the rounds on top of one another.
  3. Decorate the top with extra fruit and nuts.
  4. Pour the left-over Rooibos syrup over the Camembert stack and serve with savoury biscuits.
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