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Kiwi Glazed Camembert     Veg  HT  HD  50mins plus cooling

Serves 4    Hot Vegetarian Dried Fruit Nuts   Starter Appetiser Hors d’oeuvre   Gluten Wheat Free   Eggless

1 tbsp Dried Cranberries
1 tbsp Sultanas
2 tbsp Dark Brown Sugar
¼  teasp Ground Cloves
1 teasp freshly grated Root Ginger
¼ teasp Ground Allspice
60ml/2fl.oz. Water
1 Kiwifruit, peeled and chopped
1 tbsp Roughly Chopped Walnuts
1 Whole Camembert Cheese (about 15cm/6-inches in diameter)


1. Place the cranberries, sultanas, brown sugar, cloves, ginger, allspice and water in a medium saucepan and bring slowly to the boil, stirring.

2. Reduce the heat and simmer for about 10 minutes until the cranberries have swollen and the mixture has thickened to the consistency of jam. Remove from heat and allow to cool completely then stir in the chopped kiwifruit and nuts.

3. Preheat the oven to 180C, 350F, Gas Mark 4 and line a baking tray with parchment paper.

4. Place the whole camembert on the lined baking tray and spread the cooled fruit mixture evenly over the top.

5. Bake for about 20 minutes, or until the camembert round swells. Serve immediately with French bread.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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