John Myers
Oven Camembert with Cranberries
The perfect oven camembert with cranberries recipe with a picture and simple step-by-step instructions.
- 2 tbsp Walnut kernels
- 6 Stems Thyme
- 2 Pears, á approx. 150 g; E.g. good Luise
- 2 tbsp Liquid honey
- 3 tbsp Lemon juice
- Salt pepper
- 4 Cream cambert, 60% fat, á approx. 150 g
- 3 Wild cranberries from the glass
- Preheat the oven to 200 ° C (convection: 175 ° C). Roughly chop the walnuts. Wash the thyme, shake dry and pluck the leaves off. Wash the pears, remove the stems. Cut or slice the pears into wedges, removing the core.
- Mix the honey and lemon juice together. Mix carefully with nuts, thyme and pears, season with salt and pepper. Spread the pear mix on ovenproof molds and place a cream camembert on each. Stir the lingonberries until smooth and pour over them.
- Bake in the preheated oven for about 12 minutes. Then cut the surface of the camemberts crosswise with a sharp knife. Carefully fold the corners outwards. Bake for 8-10 minutes at the same temperature. White bread tastes good with it.
- Tip 4: If you don’t have portion molds, you can bake everything together in one large dish. But make sure that the Camembert does not leak, otherwise it will be difficult to lift onto plates.
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