For the sauce, peel and finely dice the onion. Let it boil down with brown sugar, vinegar and pepper for about 20 minutes. Fold in cranberries. Let cool off. Cut camembert into small corners.
Turn one after the other in flour, beaten egg yolk and flaked almonds. Wash figs, rub dry and cut into thick slices. Put them on skewers with parsley and camembert, fry them until golden brown. Delicious with nut-black bread
With 6 people: