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Wednesday, November 2, 2011

Baked Camembert with rum raisins (French)

We always enjoyed Camembert and white mold soft cheeses in general, but only recently discovered that this is the way true Camembert should be served. That's also why the fancier cheeses come in hard paper / wooden packages, so you can bake them directly in it (after you remove the plastic, of course). 
For those of you interested more on the subject, there's even a specialized Brie (or wheel-shaped moldy cheeses in general) baker which looks great here
Add some rum-soaked raisins directly in the hot melted core and you have a winner :)

Ingredients (serves 2 as main, 4 as starter):

  • 100 g of the best Camembert you can afford
  • 50 g raisins
  • 5 tablespoons rum (we used white rum, but dark will do too)
Preheat oven to 180 degrees C. Open the cheese box, remove all the interior packaging to leave only the cheese in the round wooden box.

Put it in the oven and bake for 20 minutes. Meanwhile, heat the raisins and rum together in a small pot for 1 minute:

Remove from heat and let them soak up the rum until the cheese is ready. Take it out of the oven and cut a cross into it with a sharp slender knife:

You can flip the edges a bit over to fill it with the raisins. When you can't pump it with raisins anymore, just put the remaining ones on top. It's ready, dig in while it's hot and gooey and melted :)

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