Apricot and Brie Cob Loaf

_INGREDIENTS:

• 1 round loaf of bread
• 1 wheel of brie cheese
• 4 apricots, chopped
• 3 tsp honey, plus extra for drizzling
• 10g butter
• ½ Tbsp brown sugar
• ½ tsp dried rosemary
• Additional 15g melted butter for brushing the bread
• ¼ cup chopped nuts (you could use walnuts, pistachios and/or pecans)

_{INSTRUCTIONS:}

1. Prepare the apricot mixture by slicing the apricots in half, removing the pips and chopping the fruit into smaller chunks.
2. Heat a frying pan over low heat and melt 10g butter. Add the brown sugar, honey, and chopped apricots.
3. Cook for 3–4 minutes, stirring often, until the apricots soften but remain slightly chunky. Set aside to cool.
4. Place the wheel of brie on top of the bread loaf to measure the size of the cavity needed. Use a knife to carefully cut a circle to match the size of the brie and remove the bread lid. Hollow out some of the bread so you'll be able to fit the cheese wheel inside. (Cut the removed bread lid into smaller pieces for toasting and dipping!)
5. Preheat oven to 180°C.
6. Start assembling the cob loaf by spooning half of the apricot mixture into the hollowed bread cavity and spreading evenly.
7. Use a sharp knife to make slices around the loaf, creating pull-apart sections without cutting all the way through to the bottom.
8. Place the wheel of brie into the cavity and score the top with a crisscross pattern.
9. Spoon the remaining apricot mixture over the brie and sprinkle with chopped nuts.
10. Brush the outside of the bread with melted butter. Place the cut bread pieces on a tray and drizzle with olive oil. Bake for 15 minutes, or until the cheese is golden and bubbling.
11. Remove from the oven and drizzle with honey. Best served immediately.