Camembert with Black Cherry Compote & Pumpernickel Toasts.

Camembert with Black Cherry Compote & Pumpernickel Toasts.

Deep rich cherry compote goes so well with creamy cheese!

 

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4 1/2 cups pitted Bing cherries, fresh or frozen

1 cup brandy

1/2 cup brown sugar

2 strips orange rind

2 cinnamon sticks

pumpernickel cocktail bread (you could also use rye cocktail bread)

8 to 10 oz of your favorite Camembert

Preheat oven to 375°F.
Bring cherries, brandy, brown sugar, orange rind, and cinnamon sticks to a boil in a large heavy saucepan; reduce heat to medium-low.
Simmer until cherries are softened and start to release juices. This will take about 10 minutes.
Using a slotted spoon, transfer cherries to a medium-sized heatproof bowl.
Simmer juices until thick enough to coat the back of a spoon. This will take about 30–40 minutes.
Pour reduced syrup over cherries. Allow to cool completely.
While compote is cooling, arrange cocktail bread on 2 rimmed baking sheets.
Bake until lightly browned. This will take about 6–8 minutes.
Remove from oven and cool completely.
S erve the compote with Camembert and pumpernickel toasts. Drizzle a bit of the syrup over top.

 

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