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camembert reaux

Camembert Reaux with Port Sultanas

  • easy
  • 6-8
gaynor mairs
Recipe by
Gaynor Mairs

Ingredients

  • 1 Camembert Reaux round (purchase at Farmison)
  • 30mls port
  • 30g sultanas
  • You will also need some tin foil

Introduction

Delicious with charcoal biscuits, this recipe will delight your guests with it's delicate flavours.

Method

Directions:

  1. Add port to sultanas. Cover tightly and leave to marinade for 6-12 hrs.
  2. The sultanas will become plump and juicy over this period.
  3. Remove Camembert from box and any other covering.
  4. Carefully slice lid off top of cheese and using a cocktail stick place the marinaded sultanas deep inside the cheese, in the base and the lid.
  5. Replace lid and cover in foil.
  6. Place on a low heat on the bbq for around 10-15 mins until it is heated through and soft and gooey in consistency.
  7. Serve.

Gaynor's Tip: Delicious with charcoal biscuits. Can also be cooked in oven at 170°C, Gas 3 for similar time.

Source: Resident Food Farmison Blogger Gaynor Mairs

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