The obligatory stuffed Camembert

Ingredients for 4 servings:

• 1 small Camembert(s), sliced, alternatively Brie
• some Gorgonzola, preferably very ripe as it then tastes milder
• some butter
• 1 handful of walnuts, roasted and chopped
• some mascarpone or cream cheese
• 1 m.-large pear(s), ripe, e.g. Williams Christ or Gute Luise
• 200 ml white port wine
• some lemon juice
• some sugar, to taste

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Cheese course for the Advent menu from 27.11.10

Mash the Gorgonzola, butter, and cream cheese in a bowl with a fork. In a small non-stick pan, toast the walnut halves without fat, then mix the chopped nuts with the cheese and season with pepper and, if desired, a small pinch of salt. Spread the cream cheese on one half of the Camembert with a spatula, place the second half on top and press down lightly. Smooth the edges with the spatula. Wrap the cheese in cling film and let it set in the refrigerator. This can also be done the day before. For the port wine pears, peel the pear, quarter it, and remove the core. Cut into thin slices and simmer in a saucepan with the port wine, lemon juice, and sugar over low heat until al dente. Let the pear slices cool in the port wine. This was served with strawberry chutney from Rosinenkind and pumpkin chutney.