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Tuesday, 16 September 2014

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Spicy compote and gooey baked dish for cheese lovers

IF, LIKE us, you love cheese then this week’s recipe will be a winner.

Our gooey baked Camembert can be served as a starter to share, a delicious snack or as an alternative cheese course. Plus, we have a zingy spiced compote to go alongside the cheese. You can enjoy this with other cheeses and meats too.

Serves four.

1 Camembert

3 garlic cloves, crushed

3 sprigs rosemary

Preheat the oven to 200C.

If the Camembert is in plastic packaging remove the packaging and discard.

If the cheese is in a wooden pack, then it can be baked in the wood if preferred.

Make three large slits in the top of the cheese. Put a clove of garlic and a sprig of rosemary into each of the slits.

Put the cheese back in the wooden pack (if appropriate) and wrap the cheese in foil – this is the case if in wood or just au naturel.

Place the cheese on a tray and bake in the oven for 20 minutes until soft and gooey all the way through.

150g cooking apple, cored and chopped

200g pears, peeled, cored and chopped

1 small onion, chopped

Small knob fresh ginger, finely grated

30g dried cranberries

½ tsp pink peppercorns (or use black if you cannot get pink)

Zest and juice of one orange

½ tsp ground cinnamon

125g Demerara sugar

65ml cider or white wine vinegar

75g fresh or frozen cranberries

Put all ingredients (except the fresh/frozen cranberries) into a large saucepan.

Put on the stove top over a low heat and stir until the sugar has dissolved.

Turn the heat up and bring the mixture to the boil. Reduce to a medium low heat and simmer for around 30 minutes until thickened, stirring occasionally.

Add the fresh/frozen cranberries and cook for a further 10 minutes or so. The cranberries should be softened but not mushy.

Serve the compote warm or cold with the baked cheese.

It also goes well with Cheddar, blue cheese and goat’s cheese; or try it with baked ham.

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