Aimer faire plaisir à ceux qu'on aime

Ingredients

• 1 round (225 g or 8 oz) Camembert From Here
• 2 pears, peeled and cut in half
• 30 ml (2 tbsp.) maple syrup
• 5 ml (1 tsp.) balsamic vinegar
• 30 ml (2 tbsp.) hazelnuts
• Slices of baguette bread
• A few fresh thyme branches

Preparation

Preheat the BBQ to medium heat.

In a saucepan, bring maple syrup and balsamic vinegar to a boil for 2 to 3 minutes to a syrupy consistency, to form a caramel. Set aside. Grill the pears 2 to 3 minutes on the barbecue, just to mark them. Add the pears, hazelnuts and thyme to the caramel mix and coat thoroughly. Set aside.

Place the Camembert From Here directly on the BBQ grill and let cook 2 minutes, charred. Turn over and continue cooking 2 minutes or until the cheese is soft to the touch.

Serve with baguette bread slices and caramel-covered pears and hazelnuts.

Suggestion

Try this recipe with Le Fleurmier de Charlevoix.