Camembert in walnut crust with pear chutney

Ingredients for 4 servings:

• 600 g pear(s)
• 1 onion(s)
• 1 piece(s) ginger
• 1 red chili pepper(s)
• 2 tbsp sultanas
• 2 tbsp sugar
• 100 ml pear juice
• Salt
• 180 ml vinegar
• 30 g walnuts
• 1 tbsp parsley, chopped
• 2 tbsp breadcrumbs
• 2 tbsp flour
• 1 egg(s)
• 2 packs of Camembert(s), 150 g each
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

For the chutney, peel the pears, remove the cores, and cut the pears into fairly large cubes. Peel and finely dice the onion and ginger. Wash the chili pepper, halve it lengthwise, remove the stem, seeds, and cores, and then finely dice or strip the chili pepper. Place the diced onion, ginger, and chili, the pears, sultanas, sugar, pear nectar, salt, and vinegar in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer for about 1 hour, stirring frequently. Season to taste and let cool. For the nut crust, coarsely grind the walnuts and mix them with the chopped parsley and breadcrumbs on a plate. Divide the flour and egg between two deep plates. Halve the Camembert. First coat each half in flour on all sides, then in the beaten egg, and finally in the nut and breadcrumb mixture. Heat the oil in a pan. Briefly fry the breaded Camembert pieces over medium heat until golden brown on both sides. Carefully remove both halves and let them drain on kitchen paper. Serve the baked cheese with the pear chutney.