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Camembert From Here With Caramelized Pears and Hazelnuts

Camembert From Here With Caramelized Pears and Hazelnuts

6 portions

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

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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.

Suggestion

You can use these cheeses for this recipe

Calendos (Le) Calendos (Le)
ANCO Camembert ANCO Camembert
Camembert de Portneuf Camembert de Portneuf
Camembert des Camarades Camembert des Camarades
Vaudreuil Camembert Vaudreuil Camembert
Connaisseur Camembert (Le) Connaisseur Camembert (Le)
Évanjules (L') Évanjules (L')
Extra Camembert (L') Extra Camembert (L')
Fleurmier de Charlevoix (Le) Fleurmier de Charlevoix (Le)
Inspiré (L') Inspiré (L')
Perle du Littoral (La) Perle du Littoral (La)
Petit Normand (Le) Petit Normand (Le)

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Accompaniments

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.

See wines