Back-Camembert with Pear and Cranberrydip

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Back-Camembert with Pear and Cranberrydip
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
4
aged Camembert cheese (each about 150-200 grams)
4 tablespoons
chopped Pistachios
30 grams
250 grams
150 grams
½
Vanilla bean (halved lengthwise and seeds scraped out)
50 milliliters
2
ripe Pears
2 tablespoons

Preparation steps

1.

For the Camembert: Preheat the oven to 190°C (approximately 375°F). Rub the Camembert cheese wheels with some water and sprinkle with the chopped pistachios. In a skillet, melt the butter and sear the Camembert on both sides until golden brown. Place the Camembert wheels on a parchment paper-lined baking sheet  and bake for 20 minutes.

2.

For the cranberry sauce: Rinse and drain the cranberries. In a pot, combine the cranberries with the sugar and vanilla seeds. Add the wine and simmer over medium heat until thickened, about 10-15 minutes. For the pears: Rinse and halve the pears. Rub the cut surface with lemon juice to prevent browning. For serving: Divide the Camembert and pear halves between 4 plates. Drizzle with cranberry sauce.