Soft and cheesy flavours mixed with delicious sticky clementine preserves and a highlight of red wine and spices.
Per serving: 169Kcals, 8.3g Fat (4.3g Saturated), 9.9g Carbs (8.5g Sugars), 7.3g Protein, 0.5g Fibre, 0.175g Sodium
15 to 20 Minutes
|Serves:||4 to 6|
|175ml red wine|
|2 clementines, peeled and chopped into chunks|
|Zest of orange or lemon|
|Pinch of salt|
|1 large round brie or camembert|
|Crackers/cheese straws for serving|
|Walnuts/extra zest for serving|
|Strawberries for garnish|
- Sauce: Add all ingredients to a pot and bring to the boil, stir every so often, so that the sugar melts. When the sauce has slightly reduced and is syrupy, take off to cool.
- Preheat the oven to 180’C. Remove the top of the rind from the cheese using a serrated knife and discard the rind. Place cheese in a shallow ovenproof serving bowl that is bigger than the cheese. Bake for 10 minutes. Top with some of the chunky sauce and put back in the oven for 5 Minutes.
- Sprinkle the top with chopped nuts (optional) and zest before serving with crackers/cheese straws. Put any extra sauce into a bowl and serve as a conserve with the cheese and fresh strawberries to garnish.
Tip! This recipe is also fantastic done with additional pears added to the clementines.