Baked Camembert with Fig Cranberry Chutney
- For the chutney
mild red Onion
- 5 grams
- 2 tablespoons
- 150 grams
- 40 grams
brown Sugar (more or less, to taste)
freshly grated Nutmeg
- 1 pinch
- For the cheese
small Camembert cheese each 100 grams (approximately 4 ounces)
- 1 tablespoon
- 5 tablespoons
Vegetable oil (for frying)
Rinse the figs and dice into small pieces. Peel the onion and finely chop. Peel the ginger and finely grate. Place the ginger, fig and onion and the cloves, vinegar, cranberries and sugar in a pot. Season with salt, nutmeg and cayenne and add about 150 ml (approximately 1/2 cup) of water. Bring to a boil, reduce heat to low and simmer, uncovered, until thickened, about 20 minutes.
Season and possibly add some sugar as desired. Let cool.
For the cheese: Thinly slice the rind off the cheese. Mix the eggs with the mustard and place in a shallow dish. Place the breadcrumbs in another shallow dish. Dip the cheese in the egg, then coat with bread crumbs. Fry in hot oil for about 5-6 minutes. Drain on paper towels and serve with chutney.