As the festive season approaches, there is a magical sense of anticipation in the air. It’s a time when friends and family gather to celebrate, share stories, and create cherished memories together. And what better way to usher in the festivities than with a wonderful dish that not only tantalises the taste buds but also adds a touch of elegance to your gatherings?
This Baked Camembert topped with homemade Fig Jam infused with Rosemary is the perfect recipe to elevate your holiday festivities. It’s a decadent appetiser that captures the essence of the season, combining the creamy richness of Camembert cheese with the sweet and aromatic embrace of figs and rosemary. This delightful creation is not just a dish; it’s a celebration of flavours, a testament to the joy of sharing, and a symbol of togetherness.
Whether you’re sharing it with loved ones or setting it as the centrepiece of your holiday table, this Baked Camembert with Fig Jam infused with Rosemary will undoubtedly become a cherished tradition, creating moments you’ll treasure for years. So, let the festivities begin, and may this dish be a delightful part of your joyful celebrations!
Basic Ingredients for Baked Camembert with Home Made Fig Jam and Rosemary
Baked Camembert Cheese:
Camembert Cheese: Camembert is the star of this dish, known for its creamy and indulgent texture. When baked, it transforms into a gooey, savoury delight, providing a luxurious base for the sweet fig jam.
Fresh Figs: Figs add a natural sweetness and a delightful chewy texture to the jam. They are a quintessential ingredient that harmonises beautifully with the creamy Camembert.
Sugar: Sugar is essential for sweetening the fig jam. It brings out the natural sweetness of the figs, creating a luscious, balanced jam.
Water: Water helps create the right consistency for the fig jam and facilitates the cooking process by providing moisture.
Fresh Rosemary: Rosemary infuses the fig jam with a fragrant and earthy aroma. Its herbal notes complement the sweetness of the figs, adding depth and complexity to the dish.
Lemon Juice: Lemon juice adds a touch of acidity to balance the sweetness of the jam, creating a well-rounded flavour profile.
Baguette or Bread: Slices of baguette or your favourite bread serve as the vehicle for enjoying the baked Camembert and fig jam. They provide a pleasing contrast in texture.
Camembert Alternatives: You can substitute Camembert with Brie cheese if desired. Both are soft, creamy cheeses with a rind that works well when baked.
Dried Figs: If fresh figs are not available, you can use dried figs. Rehydrate them by soaking in hot water for a few minutes before using in the jam.
Other Sweeteners: While sugar is traditional, you can experiment with alternative sweeteners like honey or maple syrup for a unique twist on the fig jam.
Preparation Tips for Baked Camembert with Home Made Fig Jam and Rosemary
- Score the Camembert gently with a knife before baking to encourage even melting.
- Remove the rosemary sprig from the jam once it has infused the desired flavour. You can also finely chop fresh rosemary and add it to the jam for a stronger herbal presence.
Serving Tips for Baked Camembert with Home Made Fig Jam and Rosemary
- Serve the baked Camembert and fig jam while it’s hot and bubbling. It’s best enjoyed immediately.
- Accompany the dish with a variety of bread options, such as baguette slices, crackers, or even fresh fruit.
- If you have any leftovers, store them in an airtight container in the refrigerator. While the baked Camembert may not retain its original gooey texture upon reheating, it can still be enjoyed as a spread on bread or crackers.
- The fig jam can be stored separately and used as a condiment for various dishes or as a topping for desserts.
Baked Camembert with Homemade Fig Jam and Rosemary
For the Fig Jam
- 300 g fresh figs, stemmed and chopped
- ¼ cup granulated sugar
- ¼ cup water
- 1 small sprig of fresh rosemary
- 1 tbsp lemon juice
For the Baked Camembert
- 1 whole Camembert cheese (about 8 ounces), in its wooden box
- 1 baguette or your favorite bread, for dipping
Prepare the Fig Jam:
- In a saucepan, combine the chopped fresh figs, sugar and water over medium heat. Stir to dissolve the sugar.
- Add the fresh rosemary sprig to the mixture. This will infuse the jam with the aromatic rosemary flavour. You can tie the rosemary sprig with kitchen twine for easy removal later.
- Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally. The figs should become soft, and the mixture will thicken to a jam-like consistency.
- Remove the rosemary sprig from the jam and discard it. Stir in the lemon juice to brighten the flavors. Allow the fig jam to cool.
- Preheat your oven to 200°C.
- Remove the Camembert from its wooden box and place it back in the box without its plastic wrapping. You can use a small, ovenproof dish if your Camembert doesn't come in a wooden box.
- Place the Camembert (in its box or dish) on a baking sheet to catch any drips. Bake in the preheated oven for approximately 15 minutes.
- Carefully remove the baked Camembert from the oven. While it's still hot and bubbling, spoon the homemade fig jam infused with rosemary over the top of the cheese. Return back into the oven and bake for another 5 minutes, until the jam softens over the cheese.
- Serve the baked Camembert with slices of baguette or your preferred bread for dipping.