Baked camem­bert

The Field - - Opening Shots -

150g light mus­co­v­ado sugar

200g wal­nuts, finely chopped

125ml cognac/brandy

900g wheel of camem­bert Baguettes

Mix sugar, wal­nuts and cognac/brandy in a small bowl. Place the camem­bert on a roast­ing tray lined with parch­ment (or sim­i­lar) pa­per and spoon the wal­nut mix­ture on top. Wrap tightly in cling film and re­frig­er­ate for a cou­ple of hours. Pre­heat the oven to 200°C/400°F/GAS Mark 6. Un­wrap the cheese and bake for 10-15 min­utes un­til it starts to melt. Al­low to cool a lit­tle then serve with toasted baguette slices or crack­ers.

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