Damsons with sage, camembert and cacao

Here is the recipe for Damsons with sage, camembert and cacao .

INGREDIENTS

1. 125g ripe camembert or brie


2. 1 tbsp extra-virgin olive oil


3. 1 small knob of butter


4. 2–3 tsp runny honey


5. 8 ripe damsons, halved and stoned


6. 12 small sage leaves


7. 2 tsp cacao nibs

METHODS

1. Allow the cheese to come up to room temperature while you cook the damsons.


2. Place a medium pan over a medium heat, add the olive oil, butter and honey and, when hot and bubbling, add the damson halves, cut-side down.


3. Tear in most of the sage leaves and cook the fruit for 3-4 minutes on the first side, then carefully turn the damsons over and cook for 2-3 minutes on the other side, or until tender but just holding their shape.


4. Remove from the heat and allow to cool in the pan.


5. Slice the cheese and divide between each plate.


6. Top with equal servings of damsons, a few torn sage leaves and a good trickle of the pan juices.


7. Finish with a light sprinkling of cacao nibs and a little salt and pepper. Serve straight away.

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