Hot Camembert with Cherry Filling Recipe
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
A Top Choice Recipe for Something Unusual
Ingredients for Hot Camembert with Cherry Filling:
Any liquid measures (like pints, quarts, fl oz etc) are international so please use our Weights & Measures converters if you are using USA imperial measures. If possible, use the metric quantities.
to serve 2:
whole camembert in wooden container
Demerara (turbinado) sugar
red wine vinegar
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Hot Camembert with Cherry Filling
is a somewhat decadent way of mixing cheese and fruit, but it's very, very more-ish when served with warm
How to make Hot Camembert with Cherry Filling:
Wash and de-stone the cherries. Place the butter in a frying pan over a medium heat until softened then add the cherries. Continue cooking over a medium heat for about 3 minutes until the cherries soften. Add the red wine vinegar, the red wine and the sugar. Stir well, bring up to simmering, then turn down the heat and leave to simmer for 10 minutes.
Remove the cheese from the plastic wrapping and replace in either the bottom or top half the wooden container it came in. Place this on a baking sheet and bake in a preheated moderately-hot oven (Mk 6 - 400ºF - 200ºC) for 10 minutes until the cheese is almost oozing. When it is ready, remove from the oven, cut a cross into the centre of the cheese and peel back the rind. Spoon a large dollop of the cherry jam in the centre of the cheese and serve with warm crusty bread.
GRAHAM'S HOT TIP
Any remaining 'jam' can be served in a pot alongside for the gluttons who need more!
GRAHAM'S WINE RECOMMENDATION
A good Pinot Noir like Vigne des Seigneurs. Medium bodied Pinot Noir will happily grace any table. It's at its best when married with roast turkey or roast lamb. It also works well with creamy, mild soft cheeses like this dish.