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Gooey Camembert in a Box with Cranberry-Black Pepper Compote

Source of Recipe

From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand


Recipe Introduction

"This is a great dish if you like contrasting flavors and textures. The tart cranberries and creamy Camembert make an unforgettable pairing. It's also pretty on a buffet, and incredibly easy. Serve it with cornichons, pickled onions, pear slices, dried fruits, and nuts—or any combination thereof."

List of Ingredients

â—¦ 1 ½ cups fresh cranberries
â—¦ â…“ cup sugar
â—¦ ½ cup port
â—¦ â…› teaspoon salt
â—¦ â…› teaspoon freshly ground black pepper

â—¦ One 8-ounce round Camembert cheese, still in the box (about 4 ½ inches in diameter)
â—¦ Sliced baguette or wheat crackers, for serving


Recipe

For the compote, combine the cranberries, ¼ cup water, and the sugar, port, salt, and pepper in a medium saucepan and bring to a boil over medium heat. Turn the heat down and simmer until the skins of the cranberries pop, 6 to 8 minutes. Let cool, and then transfer the compote to a serving bowl. (You can make this up to 1 week in advance and keep it, covered, in the refrigerator. Serve it chilled or at room temperature.)

For the cheese, remove the lid of the Camembert box and discard any paper wrapping around the cheese. Tie a ribbon or kitchen twine around the circumference of the box to keep it intact while cooking. Place the box on a plate and microwave the cheese for 60 seconds. It may puff up. If it doesn't seem soft and melty, microwave it for 30 more seconds.

Remove the box from the microwave and use a sharp knife to cut three slits through the top rind of the cheese, intersecting at the center, like an asterisk. Peel back the petals of rind to expose the cheese underneath. Serve with the sliced baguette, the compote, and any other accompaniments you like.

Serves 2 to 4