with spiced plums


(10 servings)

  • 3 Emborg Brie, cut into 8 equal pieces each
  • 150 g flour
  • 4 eggs, lightly beaten
  • 240 g panko bread crumbs
  • Neutral oil for frying

For the spiced plums:

  • 20 plums, cut in wedges
  • 750 g sugar
  • 5 whole star anise
  • 150 g fresh ginger, sliced thinly
  • 4 cinnamon sticks
  • I vanilla pod, split
  • 5 bay leaves
  • White wine, sweet
  • Water
  • Salt flakes to serve
  • Wood sorrel to serve


Place the plums in a large saucepan. Pour over the sugar and the remaining ingredients. The water should just cover the plums. Bring the plums to a gentle simmer an turn off the heat after 3 min. Let the plums cool completely in the saucepan, as the cooling time is a part of the cooking process. Keep the plums in airtight jars in the fridge for up to 4 weeks. Serve at room temperature.

Toss the pieces of brie in the flour to cover completely. Shake of any excess flour and place them in the beaten egg making sure the brie is completely turned in egg. Lastly cover in the panko crumbs.

Heat enough oil in a heavy based saucepan to cover the pieces of cheese while frying a few pieces at a time. The brie should be golden and crisp before taking them out of the hot oil and onto pieces of absorbing paper towel. Sprinkle with salt flakes and serve with the spiced plums. Decorate with wood sorrel.