There is literally nothing more delightful at Christmas than how acceptable it becomes to scoff improbable amounts of cheese as quickly as possible.
This baked Camembert isn’t rocket science but it is super easy and incredibly tasty. Don’t be tempted to get store bought jam. The freshness of the fruit really makes this.
Serves 3-4 enthusiastic Christmas cheese eaters. Easily scaled up.
350g pitted cherries, chopped
3 tbsp brown sugar
3 tbsp red wine vinegar
4 tbsp red wine
A knob of your usual margarine/butter/spread.
- Remove any plastic wrapping from the Camembert and place it, still in its cardboard/wooden container and placed onto a baking tray, into an oven preheated to 180 degrees. Bake for 20 minutes until the top is very soft. (Alternatively, make the jam in advance and complete this step when you’re ready to serve).
- Melt the spread in a heavy bottomed saucepan and fry the pitted cherries for about 5 minutes until soft.
- Add the fluids and cook down for 10 to 15 minutes until thicker and slightly jammy. It will still be thinner than a traditional jam – this is perfect for scooping up with cheese. Pour into a clean glass or ramekin.
- Place the Camembert on the serving surface and carefully slice the rind off. Dollop half of the jam straight in the middle, leave the rest on the side for greedy double dippers. Serve with fresh bread for dipping.