400 g dried pitted dates
¾ cup raw caster sugar
juice 3 lemons
¼ cup honey
½ cup pistachios, lightly toasted, chopped
1 punnet fresh raspberries
2 tbsp pure icing sugar
1 tbsp red wine vinegar
¼ tsp ground black pepper
125 g brie, cut into small pieces
parsley leaves, to garnish
- Combine dates, caster sugar, lemon juice and honey in a medium saucepan over a medium heat. Cook for 15 minutes or until thickened. Fold in pistachios.
- Spread in a log on a sheet of baking paper and roll up tightly. Set aside to cool until firm.
- Toss raspberries in icing sugar, vinegar and pepper. Set aside for 10 minutes to infuse.
- Unwrap log. Slice with a damp knife. Put pieces on serving board then top each with a piece of brie, a raspberry and micro parsley leaves.