Camembert with red wine & rosemary syrup roasted grapes
Ever had friends over for dinner, opened a few bottles, then faced the dregs the next day, not sure what to do with it? Never fear, Elly Curshen is here
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Ingredients
For the syrup
375g red wine
100g granulated sugar
1 sprig/s rosemary or thyme
For the Camembert
200g red grapes, stalks removed
2 tsp olive oil
2 red wine and rosemary syrup, plus extra to serve
1 sprig/s rosemary or thyme, leaves picked
250g box Camembert, at room temperature
Crusty baguette (or day-old bread, for toast), to serve
Cornichons, to serve
Method
Start by making the syrup. Put the wine,
sugar and rosemary (or thyme) sprig in a
saucepan and stir to combine. Bring to the
boil, then reduce heat and simmer, until syrupy
and reduced to 1/3 of the volume. Cool, put in
a sterilised bottle and refrigerate. This can be
kept in the fridge for up to 1 month.
Preheat the oven to 200ºC, gas mark 6.
Combine the grapes, olive oil, syrup and
rosemary (or thyme) in a bowl. Remove the
wrapping from the Camembert. Cut a
20cm square of baking parchment and screw
it into a ball. Open it back up and place inside
the base of the wooden box. Fit the base
inside the lid. Sit the cheese inside the box.
Using the tip of a sharp knife, score a crisscross pattern on the surface of the cheese.
Place the boxed cheese into an ovenproof dish
and pile the grape mixture on top. Don’t worry
if some of the grapes tumble off into the dish.
Bake for 15 minutes, until the cheese is
molten and the grapes are bursting. Move the
boxed cheese to a serving plate. Scoop up any
grapes from the baking dish and pile back on
top. Drizzle with a little more red wine syrup,
then season with sea salt flakes and freshly
ground black pepper
Place in the centre of the table to share.
Serve with baguette (or bake thin slices of
day-old bread until crisp) and a bowl of
cornichons. Spoon the molten cheese and
roasted grapes onto your bread and enjoy.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,740kJ/ 651kcals
Fat
16g
Saturated Fat
9.3g
Carbohydrates
86g
Sugars
37g
Fibre
3.2g
Protein
22g
Salt
1.9g
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