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This baked Camembert with pear and almonds dish was inspired by a picnic lunch we enjoyed at the Bramon Wine Estate just outside Plettenberg Bay. Bramon Wine Estate is a boutique vineyard and it is the first and only Estate that far east of the Western Cape.

Their flagship Sauvignon Blanc wine is called The Crags which is the name of the “town” where the wine estate is situated. You couldn’t really call it a town though. It consists of a petrol station and a shop. Which is why it is such a pleasant surprise to find this beautiful place just off the main road. They also have two sparkling Sauvignon Blanc Cap Classiques. I went for the 2008 sparkling ” a  refreshingly clean palate with vibrant mousse and an exciting, limey, zesty lingering finish”. It was one of the best sparkling wines I have tried in a long time.

So I had another glass. As you do.

In the summer they offer a picnic lunch amongst the vines. It is a really special feeling to be drinking the wine that is growing all around you. It is a relaxed, informal dining experience (in a really good way). You order your drinks and then get a list of the foods available. You tick the boxes next to what you would like to order and then give it back to the very capable waiting staff. Sit back relax, enjoy your drink and the beautiful surroundings while your picnic is freshly prepared for you.

I contacted Bramon to get the recipes for the baked camembert and the rosemary plaited bread. The gave me the Camembert but then told me that the bread recipe was a secret! I can understand it of course, it was very good.

So I made my own version of the bread using spelt flour which I flavoured with roasted garlic and rosemary. It was lovely, especially dipped into the oozing  baked camembert.

I will give you the bread recipe in my next post but for now here’s the baked camembert. I used pears rather than figs because I had some in my fruit bowl.

Rosemary-and-garlic baked Camembert with honey-glazed pear and almonds

serves 2, vegetarian, gluten-free

Prep time: 5 mins Cooking time: 30-35 mins

  • 1 boxed camembert (250 gr) wooden box is best but card is fine
  • 1 clove garlic, peeled and finely sliced
  • a few tops of fresh rosemary
  • olive oil

Preheat the oven to 180C, remove the paper wrapping from around the cheese and put it back in the box. Make little slits all over the top of the cheese with a sharp knife and push in the slices of garlic and rosemary tops.

Drizzle with a little olive oil and bake for 30-35 minutes until soft and melting inside. Meanwhile make the honeyed pear and almonds.

Honey Glazed Pear & Almonds

serves 2, vegetarian, gluten-free

  • 1 pear, cored and sliced into 12 wedges
  • a squeeze of lemon juice
  • 1/2 tsp finely chopped fresh rosemary
  • a drizzle of olive oil
  • a handful of whole toasted almonds (I used salted)
  • salt & black pepper
  • about 1 tbsp honey (rosemary honey if possible)

Toss all the ingredients apart from the honey together in a small bowl until evenly coated. Heat up a small frying pan over a medium high heat and throw in the pear & almond mix. Brown/caramelise slightly on both sides before adding the honey and stir to coat the pears.

Cook until the pears are soft but not mushy and remove from the heat.

Serve the warm honey glazed pear and almonds with the baked camembert and a nice bread for dipping. Or wait for my Roasted Garlic & Rosemary Braided Spelt Loaf in my next post…

Try these other Camembert recipes – Camembert creme brulee or Camembert and cranberry bites.

 

Bramon Wine Estate

N2, The Crags, Plettenberg Bay, South Africa

Estate: tel 044-534-8007
Restaurant: tel 073-833-8183
restaurant@bramonwines.co.za
Website



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