- 2-3 medium pink ruby grapefruits or a ready preserve
- 4 cups sugar
- 2 cups Rijks Sémillon wine or water
- 3 sprigs fresh thyme
- A handful of Spanish olives stuffed with chilli
- A handful of Spanish olives stuffed with almonds
- 2 x 250 g traditional Camembert, room temperature
Using a grater, grate all the skin off the grapefruits leaving only a thin layer of white skin remaining.
Slice them in half and place them in a deep saucepan. Cover with water and simmer slowly for 1 to 2 hours. Remove from heat and cool. Rinse with cold water.
Using your hand, carefully press out the grapefruit juice, without damaging the insides.
In the meantime, bring the sugar and wine to a boil, add the grapefruit halves and simmer until soft and the mixture becomes syrupy.
Add more liquid if necessary. If the grapefruit becomes soft and the liquid is not yet syrupy enough, remove the grapefruit halves and boil the syrup for longer.
Add the thyme and olives and boil for another 5 minutes. Place in a sterilised container and cool. Once cooled, the syrup will transform into a light gel consistency.
Store it in the refrigerator. Slice each round of cheese in half horizontally.
Cut two grapefruit halves into pieces, and layer the cheese with grapefruit and olives in between. Top with the remaining grapefruit halves and scatter with more olives.
The grapefruit can be replaced with orange or a ready preserve.