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Hot Camembert with Cherry Filling Recipe

Hot Camembert with Cherry Filling

Rating 3-5 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

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 crusty bread. Sharp cheese accompanied by cherry jam makes a gorgeously melting moment and, if cherries are not in season try using blueberries.

There are certain winning combos that work every time; best friends that will never let you down and give you big bang for your buck. This recipe is easy to scale up so adapt it for however many people you've got coming round

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

A Top Choice Recipe for Something Unusual

Ingredients for Hot Camembert with Cherry Filling

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
1
whole camembert in wooden container
1 lb
fresh cherries
3 tablespoons
Demerara (turbinado) sugar
4 tablespoons
red wine vinegar
4 tablespoons
red wine
1 oz
butter

 

How to Cook Hot Camembert with Cherry Filling

  1. 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.
  2. 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 GRAHAM'S HOT TIP:
Any remaining 'jam' can be served in a pot alongside for the gluttons who need more!
 
GRAHAM'S WINE RECOMMENDATION: GrahamA 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.
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Reviews of Hot Camembert with Cherry Filling

Rating 5 out of 5 - Many cooks will make this recipe again September 13 2014
Ahh, this is irresistible. oh my Lord. A very special friend of mine taught me to make something really similar and it's been a firm favourite with my friends ever since. I whack it out whenever I can't be that bothered to put too much effort into nibbles! But now this is going to replace that one. Everyone go away and make this - they say you can't buy friends, but then whoever 'they' are never made this!
(5 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again April 04 2014
It's certified food porn! It looks and tastes amazing... baked camembert is one of my faves, but always thought it was too much hassle to actually do myself!! Now I know it's not... think this will be on my hungover Sunday menu!
(1 review)
 
Rating 4 out of 5 - Many cooks will make this recipe again August 15 2013
This is one of my favourite lunches at the moment (especially since I found out that although pregnant women can't have cheeses with rinds/mould cold, after they've been cooked they are A-OK). Yum yum yum xxx
(3 reviews)

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