Kirstie’s Handmade Christmas 2019 Candied Pecans and Spiced Berry Compote to serve with warmed Camembert
For the Pecans –
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg white
1 tablespoon water
450 kgs pecan halves
Preheat oven to 120˚C. Line a baking sheet with greaseproof paper.
Mix sugar, cinnamon, and salt together in bowl.
Whisk egg white and water in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into the pecan mixture until pecans are evenly coated. Spread coated pecans onto baking sheet.
Bake in preheated oven for an hour, stirring every 15 mins until pecans are evenly browned. These are seriously moreish!
For Spiced Berry Compote –
2 cups fresh or frozen mixed berries (I’m using blackberries, a few raspberries and black/red currants)
2 tablespoons dark brown sugar
1 cinnamon stick
1 star anise
½ vanilla pod
In a saucepan over a low-medium heat, add in all the ingredients. Gently mix. Cover, and let simmer for about 15 mins until the berries have softened and the sugar dissolved. Gently mix, being careful not to break up berries.
Spoon out the cinnamon stick, star anise and vanilla pod.
Remove from heat and let cool for about 10 mins, then place in fridge to allow to chill (at least an hour).