An amazing recipe to wow dinner guests from Le Creuset. This recipe can be cooked and served in the Stoneware Camembert Baker.
Suggested Wine Pairing: Light Bodied Red – Garnacha or Medium Bodied White – Pinot Blanc.
1 x 250g Camembert
3 large Fresh Figs
2 tsp Balsamic Vinegar
1 tbsp Honey
3 Sage Leaves Chopped
Preheat oven to 180°C/ 350°F/ Gas Mark 4. Line a baking tray with foil
Cut the figs in half and place onto the tray, drizzle with the balsamic vinegar, honey and sprinkle with sage. Scrunch the edges of the foil together to make a parcel. Put the tray into the oven and roast the figs for 5 – 8 minutes. Remove from the oven and leave on one side.
Increase the oven temperature to 200°C/400°F/ Gas Mark 6. Unwrap the Camembert from all packaging. Place in the Camembert Baker and bake in the oven for 10 – 12 minutes until the rind begins to break and the centre is soft.
Garnish with whole sage leaves and serve with the roasted figs.