Baked Camembert with Homemade Fig Jam and Rosemary
Ingredients
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
Instructions
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.
Baked Camambert
- 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.