Starters/Snacks Baked Camembert with Chutney
Serves : 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 1 x 250g camembert in box
- 50g soft light brown sugar
- 75ml balsamic vinegar
- ½ small red onion, finely chopped
- 1 Bramley apple, peeled and roughly chopped
- 150g red grapes, halved
- Wholemeal or seeded bread, to serve
Nutrition
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Method
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Preheat the oven to 190°C, fan 170°C, gas mark 5.
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Remove the packaging from the camembert and discard the wrapper. Turn the lid upside down and place the base with the cheese into it.
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Make a couple of slashes in the top of the cheese then place on a baking tray in the oven for 15 minutes until gooey and hot through.
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Remove and set aside.
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Meanwhile, tip the sugar and vinegar into a saucepan and bring to the boil – you want the sugar to just caramelise as it dissolves.
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When liquid, add the onion, apple and grapes and stir well – return to the boil, then turn down to a simmer and cook for 12-15 minutes until the fruit is tender and the mixture just thickened. Decant into a serving bowl or jam jar and allow cool slightly.
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Serve the cheese in the box, with some of the chutney spooned on top and the bread and remaining chutney alongside.
