Baked Camembert In A Box With Pear Chutney

 I don't know if that has happened to you as well, but lately I had problems with my comment box.
Several of my readers wrote me on FB that they were unable to comment because there was no comment box at the post page.
I'm really sorry for this inconvenience and want to thank them for trying and often insisting, sometimes successfully, sometimes not.
Thanks a million, I really appreciate it, comments are the soul food for all of us bloggers, the feedback that let us know your thoughts , suggestions and support.
The other issue was that after a certain amount of comments ( usually about 50) no other comments entered. I could read them by E-mail but they didn't appear on my post and I was unable to reply.
Suggestions or proposals for solutions are highly appreciated. :))

But now let's  go back to a much more pleasant subject.
As you may have noticed  when reading my last posts, I'm still a bit cheeseaholic and discovered a delightful recipe watching a cooking program on TV last week that presented baked Camembert in a box with crunchy crostini.
As I had some fresh pears at home, I thought it might be a good idea to prepare a pear chutney and pair it with the warm Camembert.
The result was delicious- the warm,melted Camembert with a mild Rosemary fragrance matched very well with the spicy sweetness of the Chutney.
A real danger on our table - we could have repeated once or twice sans regret! 

Here is what you need :
2 whole Camemberts in its box
1 clove of garlic, peeled and finely sliced
2 tablespoons extra virgin olive oil
1 sprig Rosemary

For the pear chutney

1/4 cup of extra virgin olive oil
1/2 kg ripe but firm pears, cored and cut into 1/4 dices
1 tablespoon brown sugar (I didn't have brown sugar at hand so I used white granulated sugar, but I recommend brown sugar for this recipe)
1/2 cup cider vinegar
1 teaspoon freshly grated garlic
1 tablespoon freshly grated ginger
1/2 teaspoon ground cloves
1/2 teaspoon nut meg
1 teaspoons brown or black mustard sheets
A good pinch of Tumeric or Saffron  to add color
1 sprig rosemary
Salt

Method:
Peel and grate the ginger, set aside.

Peel and core the pears, cut into medium dices.
Heat a large pan with the oil and add pears,ginger,garlic and rosemary.

Fry until pears soften slightly, than add the sugar, cloves, mustard sheets and nutmeg until fruits start to caramelize.
Add the cider vinegar, bring to a boil,turn down the heat and let simmer until most of the liquid has evaporated and begins to thicken.
Stir frequently during this process, so the pears won't stick.
Do not overcook, the pears should keep their shape.
Add Saffron or Tumeric, season with salt.

Remove Rosemary sprig. Serve warm or at room temperature.
Sprinkle with chopped rosemary.


Baked Camembert in a box.
Method:
Preheat the oven at 180C / 350F
Remove any plastic packaging from the cheese, put the camembert back in its box.

Cut off the top layer of the skin.
With the help of a knife, insert some rosemary tips and garlic slices.

Dizzle with olive oil.

 Bake in the hot oven for about 15 to 20 minutes or until the center of the cheese is melted.

Some cheesy leftovers from the baking tray ,mmh :)

 Decorate with rosemary sprigs and some dried cranberries.

Serves 2. Bon Appetit!
See you next week.
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