Camembert & Cajeta Sauce | Christmas Recipes

Cinnamon Ground

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Baked Camembert with Cajeta Sauce

Prep Time

10 Minutes

Cook Time

15 Minutes

Ingredients

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If you thought baked Camembert couldn’t possibly get any better, think again. This show-stopping recipe tops the decadent French cheese with a wonderfully spiced caramel sauce and dried fruit. Our quality Schwartz spices give the sauce a depth and richness that brings the whole dish to life. Serve with crisp slices of green apple, and a crusty baguette and we promise this Baked Camembert will be gone quicker than you can say ‘Cajeta’.

Ingredients

100 Dulce De Leche
1 teaspoon Cinnamon Ground
1 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1 Camembert in oven-proof wooden box (remove plastic wrap if necessary)
25 grams (1 ounce) chopped dried apricots
25 grams (1 ounce) chopped dried dates
25 grams (1 ounce) sliced almonds

Key Products

Cinnamon Ground

Product Information

£ 1.69/unit,32g

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Ground Ginger

Product Information

£ 1.69/unit,26g

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Ground Cloves

Product Information

£ 2.83/unit,35g

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Instructions

1 Preheat oven to 180°C, 350°F, Gas Mark 4.
2 Put the Dulce De Leche, Cinnamon, Ginger and Cloves into a small saucepan.
3 Melt over low heat, mix well and leave to infuse with spice flavour for 2 minutes.
4 Leaving the Camembert in its box, score around the top of the cheese, about 2mm in, and remove the top rind.
5 Pour the spiced Dulce De Leche mixture on top of the cheese and then sprinkle the dried fruit on top.
6 Bake in the hot oven for 10 minutes, or until the cheese is melted in the middle.
7 Serve with apple slices and crusty pieces of French bread.
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