Ingredients

Method

For the crackers:
• 180 g flour
• 125 g butter
• 90 g Parmesan, grated
• sage leaves, to decorate (optional)
For the pickled peaches:
• 1 t mustard seeds
• 1⁄4 cup honey
• 1⁄2 cup apple juice
• 3⁄4 cup red wine vinegar
• 6 peaches, sliced
For serving:
• cheese
• honey
• nuts

Method

Ingredients

1. Mix the flour and butter. Add the cheese and mix well. Shape into a ball, wrap in clingwrap and chill for 1 hour. Preheat the oven to 180°C.

2. Remove the clingwrap. Place a sheet of baking paper on your work surface and roll out the pastry to a thickness of 3 mm on the paper. If you’re using the sage leaves, place them onto the pastry, then top with another sheet of baking paper and roll again gently so the sage leaves are pressed into the pastry.

3. Place on a baking tray and peel off the top layer of paper. Score the pastry into triangles and bake for 15 minutes, or until golden brown.

4. Serve with the cheese, honey and pickled peaches.

5. To make the pickled peaches, heat all the ingredients in a pan except the peaches. Pour the liquid over the peaches. Cool, cover and chill until ready to use.

Chef tip: You can also make individual crackers – roll the dough into a log, cover with clingwrap, chill, unwrap and slice thinly. Bake as directed. These can be served as a starter or before or after dessert.

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Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet