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  Camembert with Pear Cranberry Compote



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1 small wheel camembert, chilled (brie may be substituted)
1 firm pear or apple
2 cups raw cranberries
1/2 cup dried cranberries
2 Tablespoons pear or apple juice
2 Tablespoons maple or cane syrup
2 Tablespoons raw sugar (optional)
Pinch salt

Preheat oven to 350 degrees.
Cut rind off of cheese. Place cheese in an oven-proof baking dish.
Set aside to come to room temperature.
Peel, core and dice pear into pieces the size of the cranberries.
In a heavy saucepan over medium heat, combine pear, cranberries, juice and maple syrup.
Bring to a boil, reduce heat and simmer 20 minutes, stirring occasionally.
When all berries have popped and pear is tender, taste and add sugar if necessary.
Simmer additional 10 minutes. Remove from heat and let compote cool slightly.
Spoon half the compote onto camembert and press to create a compact mound on top.
Bake 30 minutes.
Remove from oven and let cool 15 minutes before serving.

Chunks of fresh baguette or thin slices of toasted baguette.
Thinly sliced pears and apples.

Copyright © 2019 Stefanie Samara Hamblen