- Saint-André Brie, at room temperature, for serving
- For the sour-fig jam:
- 500 g fresh sour figs (or 250 g dried sour figs)
- a handful fresh cherries, pitted
- 350 g sugar
- a pinch of salt
- For the French-toasted flapjacks:
- butter, for frying
- 12 ready-made flapjacks
- 2 free-range eggs, lightly beaten
In a saucepan, cover the fresh or dried sour figs with water and bring to a boil.
Simmer for 8 to 10 minutes, or until soft. Add the remaining ingredients and bring back to the boil.
Reduce the heat and simmer for 15 to 20 minutes, or until the jam is thick, syrupy and rich in colour.
To make the French-toasted flapjacks: Heat a little butter in a frying pan. Dip each flapjack into beaten egg, then fry on a low heat until golden in colour.
Cook's note: If you'd like to make your own flapjacks, try our recipe for fluffy ricotta flapjacks
To serve: Serve the warm jam with French- toasted flapjacks and sliced Saint-André Brie.
An endemic creeping succulent species, growing in the sandy soils of the Northern, Western and Eastern Cape, fresh "suurvytjies" make wonderful jams and preserves. This recipe is also delicious with chopped soft-dried figs as a substitute.