Gooey Baked Camembert with Glazed Brown Sugar Pears
Baked camembert is a fool-proof appetiser that will have everyone crowding around the table for more! And this versatile seasonal air fyer dish can be prepped ahead of time.
Whether you’re doing a traditional Christmas lunch with your family, or a potluck friendsmas, you can’t go wrong serving this Gooey Baked Camembert with Glazed Brown Sugar Pears. This delightful air fryer recipe is a fusion of creamy textures, nutty crunch, and juicy sweetness that will elevate your festive gatherings.
The Art of Gooey Baked Camembert
At the heart of this dish lies the star ingredient – camembert. Its luscious, creamy interior and bloomy rind create the perfect canvas for a festival of flavors. Baking camembert is an art that transforms it into a molten masterpiece, enticing the senses with its gooey allure. The golden crust that forms on the surface adds a delightful contrast to the velvety goodness within.
Complementing the savoury richness of the baked camembert are the glazed brown sugar pears. The fruit introduces a sweet and caramelised touch, creating a harmonious balance that dances on the taste buds. The pairing of pears with brown sugar, cinnamon, and nutmeg adds layers of warmth and seasonal charm to the dish.
What makes this Gooey Baked Camembert with Glazed Brown Sugar Pears recipe even more appealing is its versatility. Whether you choose the classic oven method or the more contemporary air fryer approach, the result is a molten delight that will have your guests swooning.
Additionally, this recipe allows for easy preparation in advance. You can score the camembert, prepare the pear glaze, and have everything ready to pop into the air fryer when it’s time to indulge, while your main dish is doing its thing in the oven. This makes it an excellent choice for entertaining without the stress.
As you take your first bite, you’ll experience a festival of textures. The outer crust of the baked camembert provides a satisfying crunch, giving way to the luxurious, creamy interior. The nutty notes from the glazed pears add a delightful contrast, creating a flavour symphony that dances across your palate.
Baked Camembert Serving Suggestion
The Gooey Baked Camembert with Glazed Brown Sugar Pears is more than a recipe; it’s an experience. It embodies the essence of the season with warm, inviting flavours and a delightful combination of textures.
Choosing what to dip in baked camembert can help you truly elevate things, and the good news is that many options can be prepped in advanced.
Warm, freshly baked bread: When it comes to what kind of bread to serve with baked camembert, there are no rules. Try French baguette, ciabatta, or focaccia. For something lighter bite, try sticks of toasted pitta or melba toast. Don’t forget a few triangles of glutten-free bread for friends with dietary requirements.
Remember that baked camembert is rich and heavy, so if you’re serving it as an appetiser, you’ll want to serve it with a much lighter main dish.
Need some more inspiration for appetisers? Try these crowd-pleasers:
Labneh Stuffed Olives (vegetarian, gluten-free)
Citrus Gin and Tonic Salmon (gluten-free)
Candied Bacon Dates (gluten-free)
Rate our Gooey Baked Camembert with Glazed Brown Sugar Pears
Frequently Asked Questions
Can I make this gluten-free?
Yes! But make sure you serve gluten-free bread along with the baked camembert.
What’s the difference between brie and camembert?
Brie and camembert are both luxurious, creamy French cheeses with subtle differences that contribute to their distinct profiles. Both cheeses share a similar origin, hailing from the Normandy region of France, and they are made from cow’s milk. The primary difference lies in their production methods and geographical designations. Brie tends to be larger in size, typically coming in a wheel that’s about twice the size of a camembert wheel. Camembert, on the other hand, is smaller and thicker. Brie generally has a milder flavour, while camembert is known for its earthier and more robust taste. Additionally, camembert is traditionally made with raw milk, contributing to its unique character, while brie is often made with pasteurised milk. Despite these distinctions, the line between brie and camembert can blur, as variations exist within each type, and both offer a delightful, creamy texture that pairs beautifully with crusty bread, fruits, and nuts.
Can I use brie for this recipe?
Yes, but only if it’s in a bamboo/wooden box like most camemberts are.
Do I bake the camembert in the box?
Camembert is traditionally sold in a wooden box that may be placed directly in the oven to bake. Make sure you remove the internal wrapping first! A baked camembert looks magnificent when served in its wooden box, which adds a rustic touch. Camembert should not be baked in a cardboard box, nor should it be placed directly on a baking tray with nothing surrounding it. If you do this, your oven will become a giant gooey mess because it will not hold its shape!
Why is my baked camembert lumpy?
There are many possible reasons for lumpy baked camembert.
First, make sure you’re getting the correct kind of cheese for the job. If you use a pasteurised variety, it will curdle during the cooking process.
You should also avoid baking your cheese for too long. If you are not following a recipe, this is an easy mistake to do. You might believe that keeping it in for longer will result in a softer and more melty cheese, but this is not the case. If you bake it for any longer, it will solidify and dry out, and it will be impossible to salvage.
Can you reheat baked camembert?
If you have any leftover baked camembert, reheat it in the oven or microwave the next day. You’ll probably notice that it’s not as good as the first time you cooked it, so you could be better off buying a smaller wheel of cheese or encouraging everyone to tuck in and finish it!
Is camembert suitable for vegetarians?
Because it may include traces of animal rennet, several companies do not suggest it for vegetarians. However, check the packaging first, because some are fine.
Can I use other fruit than pears?
Apples are the only other fruit suitable for this recipe. However, you’ll have to bake them for longer.
What can I substitute nuts for?
For nut allergies, you can replace the wallnuts or pecans with seeds like roasted pumpkin seads, sunflower seeds, etc.
What is muscovado sugar?
Muscovado sugar is a type of unrefined cane sugar that retains its natural molasses content. It is sometimes referred to as “moist,” “barbados sugar,” or “natural brown sugar.” Unlike refined sugars, muscovado sugar undergoes minimal processing, allowing it to maintain its rich, complex flavour and characteristic dark brown colour.