appetizer, Brunch, Cheese, CONDIMENTS, Food, fruit, Recipes

Baked Camembert Cheese with Cherry-Kumquat, Ginger and Brandy Jam

Baked white rind cheese, such as Camembert or Brie, is one of the easiest, yet most festive dishes for a relaxed entertainment. Baking the cheese turns it even creamier, enhances its flavor, and keeps it at the perfect texture for serving with tasty additions, such as crackers and fruits. The pairing of delicately salty cheese and sweetish/aromatic additions is hard to resist.
A version I’ve made last year, with spiced kumquat marmalade, was highly successful, and, as kumquats are in season again, made me want to use them once more with this dish. At the same time, I also wanted to create a new version, and decided to mix the kumquats with dark sweet cherries, that I had in the freezer.
To make things even more interesting, I added a small amount of chopped candied ginger to the mix. The subtle ginger aroma and unique spiciness, resulted a more complex flavored jam, that worked amazingly well with the creamy cheese.
The addition of brandy, both the jam and the cheese itself, made for an even more aromatic and sharp flavors.
I served the warmed, slightly charred cheese, with the jam, mini toasts, walnuts, fresh kumquat and fresh red currants on the side. This tasty and festive combination, is definitely one I’ll be using again. Try it and enjoy.

Makes: 6-8
Cooking time for the jam: 30 minutes. (Can be prepared in advance)
Prep time: 10 minutes
Baking time for the cheese: 10-12 minutes

For the cherry-kumquat-ginger jam:
1 cup dark sweet cherries (I used frozen-thawed)
1 cup sliced seedless kumquat
2 Tbs candied ginger, roughly chopped
½ cup sugar
½ cup brown sugar
¼ tsp salt
Dash freshly grounded four pepper mix
¾ cup water
2 Tbs brandy
For the cheese:
8 oz (225 grams) ripe Camembert cheese (or Brie), at room temperature
4 Tbs brandy
For serving:
1 cup cherry-kumquat-ginger jam
1 cup walnut halves
Fresh red currants
Fresh kumquats
Mini toasts

1. The jam: mix all the ingredients in a medium pot, and let sit at room temperature for 10-15 minutes, until the sugar dissolves. Mix and bring to a boil, over medium-high heat. Lower the heat to low, and cook, mixing occasionally, until the kumquats are soft and the mixture thickens, about 30 minutes. (Can be prepared in advance.)
2. When ready to serve, preheat the oven to 400F (205C). Prepare a large board or tray with the suggested additions, (or any other you choose).
3. Pour 2 Tbs brandy into a 5.5“ (14cm) ceramic baking dish. Place the cheese on top.
4. With a small sharp knife, cut crisscross pattern over the top of the cheese. Pour the remaining 2 Tbs brandy on top, and let stand for 5 minutes, at room temperature.
5. Place in the oven and bake for 10-12 minutes, until the cheese is warm, slightly bubbly and lightly charred.
6. Carefully add the dish to the prepared board, and serve immediately.

56 thoughts on “Baked Camembert Cheese with Cherry-Kumquat, Ginger and Brandy Jam”

  1. Your jam sounds luscious! I have never seen a real cumquat. So my first thing I have to do is plant a tree!!
    I have covered my Camembert with all sorts of goodies but never just brandy so I will have to try that.
    I will use Orange instead of Cumquat to make the jam which won’t be quite the same but it will be in the same vein.
    This is a good one thanks Ronit. :))

    Liked by 1 person

    1. Thank you Mary, this combination of ingredients was so tasty. I’m glad you liked it.
      I’m not sure how long it takes for a kumquat tree to bear fruits, but I admire your positive thinking!
      I would suggest substituting kumquat with clementines, rather than orange, if you can find them. Either way, both are much juicier than kumquat, so you may want to adjust the liquid amount accordingly.
      Happy Holidays! 🙂


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