Baked Camembert With Cranberry Preserves

Cranberry Preserves:
4 cups (1 L) fresh cranberries
1 large orange, cut in half-inch (1 cm) thick slices
1 1/2 cups (375 mL) Sucanat or Rapadura
2 cinnamon sticks
2 pieces star anise
1 piece cardamom
5 cloves
1 piece nutmeg
pinch of sea salt
2 cups (500 mL) water

Baked Camembert:
1 round Camembert
1/2 cup (125 mL) whole wheat flour
1 free-range egg, beaten
1 cup (250 mL) whole wheat bread crumbs
sea salt, freshly ground pepper and ground nutmeg, to taste
2 Tbsp (30 mL) extra-virgin olive oil

Put all spices in cheesecloth and bundle into a little bag. (This makes it easier to remove the spices after cooking.) Put all ingredients in a large pot and slowly simmer on medium heat until all liquid is evaporated (approximately 20 to 30 minutes). Remove orange, lemon and the spice bag. You will see that the liquid has a jelly-like consistency. Set aside to cool. Once set, keep covered and refrigerated.

Preheat oven to 350°F (175°C).

In a bowl, season bread crumbs with salt, pepper and nutmeg. Place flour and egg in separate bowls.

Dip Camembert in flour, then the egg wash, then in bread crumbs to coat.

In a pan, heat oil slowly to medium heat and brown both sides of the cheese lightly. Place cheese in an ovenproof dish and bake for five to seven minutes. Serve with roasted garlic and cranberry preserves, garnished with fresh sprigs of sage.

Source: alive #214, August 2000