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Hot Camembert with Cherry Filling

Ready in 30 mins

Recipe by Graham 

Hot Camembert with Cherry Filling is a somewhat decadent way of mixing cheese and fruit, but it's very, very more-ish when served with warm crusty bread. Sharp cheese accompanied by cherry jam makes a gorgeously melting moment and, if cherries are not in season try using blueberries.

There are certain winning combos that work every time; best friends that will never let you down and give you big bang for your buck. This recipe is easy to scale up so adapt it for however many people you've got coming round

Preparation Time

10 Minutes

Cooking Time

20 Minutes
A Top Choice Recipe for Something Unusual

Ingredients for Hot Camembert with Cherry Filling

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 2:

1 whole camembert in wooden container
1 lb fresh cherries
3 tablespoons Demerara (turbinado) sugar
4 tablespoons red wine vinegar
4 tablespoons red wine
1 oz butter

How to Cook Hot Camembert with Cherry Filling

  1. Wash and de-stone the cherries. Place the butter in a frying pan over a medium heat until softened then add the cherries. Continue cooking over a medium heat for about 3 minutes until the cherries soften. Add the red wine vinegar, the red wine and the sugar. Stir well, bring up to simmering, then turn down the heat and leave to simmer for 10 minutes.
  2. Remove the cheese from the plastic wrapping and replace in either the bottom or top half the wooden container it came in. Place this on a baking sheet and bake in a preheated moderately-hot oven (Mk 6 - 400ºF - 200ºC) for 10 minutes until the cheese is almost oozing. When it is ready, remove from the oven, cut a cross into the centre of the cheese and peel back the rind. Spoon a large dollop of the cherry jam in the centre of the cheese and serve with warm crusty bread.
GRAHAM'S HOT TIP:
Any remaining 'jam' can be served in a pot alongside for the gluttons who need more!
 
GRAHAM'S WINE RECOMMENDATION:
A good Pinot Noir like Vigne des Seigneurs. Medium bodied Pinot Noir will happily grace any table. It's at its best when married with roast turkey or roast lamb. It also works well with creamy, mild soft cheeses like this dish.