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Camembert From Here With Caramelized Pears and Hazelnuts

6 portions


  • 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


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  • 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.



Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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