Camembert baked with maple syrup, pecans and blueberries
Serves: 4
Total time: 
Recipe by Louise Pickford / Recipe photograph by Ian Wallace
Camembert baked with maple syrup, pecans and blueberries
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
417Kcal
Fat
20gr
Saturates
9gr
Carbs
38gr
Sugars
6gr
Fibre
3gr
Protein
20gr
Salt
1.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 250g boxed Normandy Camembert, at room temperature
- a sprig each of fresh thyme and rosemary
- 60g blueberries
- 1 tbsp maple syrup
- 25g pecan nuts, chopped
- warm crusty bread, such as pain de campagne, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Remove the lid and paper from the Camembert and, using a sharp knife, score a diamond pattern lightly into the cheese. Put the cheese back in its wooden box base.
- Pull the thyme and rosemary leaves from their stalks and scatter on top of the cheese, then season with salt and pepper. Combine the blueberries, maple syrup and pecans in a bowl, stirring well, and then very carefully spoon on top of the cheese.
- Transfer the Camembert, in its box base, to a tray lined with baking paper and put in the oven for 15-18 minutes or until the cheese starts to run and the berries are beginning to burst. Cut the bread into thick chunks or slices and serve with the cheese, to be dunked in.
