3/4 cup water
3/4 cup raw or turbinado sugar
15 dried apricots, cut into small dice
1/2 cup apricot nectar
2 tablespoons apricot jam
1 vanilla bean
Pinch ground cinnamon
3 sheets phyllo pastry
Unsalted butter, melted
1/2 cup Camembert, rind removed
3/4 cup shelled pistachio nuts
Small pinch cayenne pepper
Large pinch sea salt
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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