Baked Camembert with Nuts & Mulled Wine Syrup

I’ve wanted to make baked camembert for a while now but only got to it today as I’d been contemplating for the last week what else I could use my homemade mulled wine for. So far I made Walnut Ice Cream & Mulled Wine Syrup, Panna Cotta with Mulled Wine Jelly & Syrup, and I’ve got some Mulled Wine Ice Cream in the freezer right now that hasn’t set yet.

This dish is something that I thought might look – and taste, of course… – good on the table for an informal buffet style New Year’s Eve dinner. It’s served hot, and people can just dip a piece of bread in it.

It’s also something that almost cooks itself as it requires hardly any preparation. Some nut chopping and simmering the mulled wine into a syrupy consistency, that’s all.

Baked Camembert + Mulled Wine 01

I had this for lunch today after the photo session, and it was really delicious. Definitely something I’d make again, both the mulled wine version and baked camembert in general.

If you want to try this, bear in mind that it is something that needs to be eaten straight from the oven, as otherwise the cheese will harden again and you can’t dip your bread in it.

Baked Camembert + Mulled Wine 02

Baked Camembert with Nuts & Mulled Wine Syrup

150 ml mulled wine
1 round of Camembert (or Brie)
a handful of chopped nuts (walnuts and hazelnuts is what I used)
2 – 3 tsp light cane sugar
rustic bread to serve & dip

For 1 – 2 people to snack on

Baked Camembert + Mulled Wine 03

Heat the mulled wine until it gets to a boil, then reduce heat and let simmer until it reaches a syrupy consistency.

With a melon baller, scoop out some camembert right from the middle making sure to stay around the surface so you won’t make a hole in bottom of the cheese.

Chop the nuts in a food processor, then distribute it on top of the cheese. Sprinkle with the sugar [I used 2 tsp but depending on the strength of mulled wine you use you might need more].

Once the mulled wine has reached the required consistency, pop the cheese in the oven on a baking sheet lined with parchment. Bake at 180°C / 350°F for 15 – 20 minutes, until you see the cheese bubbling out of its skin.

Take the baked cheese out of the oven, plate, and pour over the mulled wine syrup. Serve with rustic bread.

Baked Camembert + Mulled Wine 04

With this last post for 2012 I wish you all a Happy New Year
and all the best for 2013!

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