- 150g roughly chopped firm yellow peaches
- 30g white sugar
- 30ml malt vinegar
- 2 cloves
- 1/2 cinnamon stick
- 250g round Australian camembert
- 20g dry roasted almonds, sliced
- Oatcakes or crackers, for serving
| - Bring sugar, vinegar and spices to a gentle boil in a small saucepan and cook for 1-2 minutes until thick and syrupy. Add peaches and cook gently for 2-3 minutes until just softened. Cool to room temperature or refrigerate until required
- To serve, bring cheese and relish to room temperature. Spoon relish over the cheese, sprinkle with almonds and serve with oatcakes or crackers
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