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Camembert With Roasted Glazed Figs
Cooked and served in our Stoneware Camembert Baker.
Suggested Wine Pairing: Light Bodied Red - Garnacha or Medium Bodied White - Pinot Blanc
- 1 x 250g Camembert
- 3 large Fresh Figs
- 2 tsp Balsamic Vinegar
- 1 tbsp Honey
- 3 Sage Leaves Chopped
- Preheat oven to 180°C/ 350°F/ Gas Mark 4. Line a baking tray with foil
- Cut the figs in half and place onto the tray, drizzle with the balsamic vinegar, honey and sprinkle with sage. Scrunch the edges of the foil together to make a parcel. Put the tray into the oven and roast the figs for 5 - 8 minutes. Remove from the oven and leave on one side.
- Increase the oven temperature to 200°C/400°F/ Gas Mark 6. Unwrap the Camembert from all packaging. Place in the Camembert Baker and bake in the oven for 10 - 12 minutes until the rind begins to break and the centre is soft.
- Garnish with whole sage leaves and serve with the roasted figs.