Camembert with Hazelnuts and Apricot Compote
Recipe courtesy of Wisconsin Milk Marketing Board.
12 (2x2-inch) pieces Camembert cheese, rind trimmed
2 cups hazelnuts, toasted, skinned and chopped
4 cups dried apricots, cut into 1/4 in. strips
3 cups Gewürztraminer wine
1/2 cups granulated sugar
2 vanilla beans, split and scraped
- For the cheese, coat the cheese squares evenly with the chopped hazelnuts. Reserve at room temperature, covered, until the cheese softens.
- For the compote, combine all compote ingredients. Simmer until the apricots are soft and the compote is thickened, about 20 minutes.
- To serve, place a piece of Camembert cheese on each of 12 small plates. Top the cheese with a heaping spoonful of compote. Serve.
Makes 12 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board.