Whipped brie with fruit and nut caramel crunch

Fruit and nut caramel crunch

• 50 g dried apricots (see Tips)
• 50 g shelled salted pistachio nuts (see Tips)
• 250 g raw sugar
• 20 g glucose syrup
• 1070 g water
• 50 g white vinegar

Brie board

• 400 g triple cream brie, rind removed, then bring to room temperature
• 2 fresh figs, cut into thick wedges (see Tips)
• 90 g prosciutto
• micro herbs
• crackers or bread of choice (see Tips)