Camembert Baked in Vine Leaves, with Verjuice-Poached Grapes – Jane-Anne Hobbs

Jane-Anne Hobbs Baked Camembert with Poached Grapes_cropped (1)Jane-Anne Hobbs Baked Camembert with Poached Grapes

Jane-Anne says, “Need a gorgeous Christmas curtain raiser? Try my jewel-bright starter, which combines hot oozing Camembert with sharp-sweet grapes lightly poached in Verjuice.  (If you don’t have fresh vine leaves, use blanched baby spinach leaves to wrap your cheese.)

I do hope you’ll put this showstopper on your Christmas table this year. Why? You can make it well ahead of time, it doesn’t take long to fling together, and it’s a simple starter that draws appreciative gasps from guests.”

Camembert Roasted in Vine Leaves with Verjuice-Poached Grapes

For the grapes
1 cup Verjuice
4 large vine leaves, or 6 baby spinach leaves, stalks removed
1 Tbsp (15 ml) honey
1 large sprig of fresh thyme
a big bunch of sweet red grapes

For the cheese
1 x 250 g just-ripe Camembert
1 sprig of fresh thyme
milled black pepper

To serve
oven-baked crouton tatters (see Cook’s Notes; below), or Melba toast

Heat the oven to 180 ºC.

First prepare the vine leaves and grapes. Pour the Verjuice into a shallow pan and bring to a simmer. Spread a large sheet of clingfilm on the counter.  Blanch the vine (or spinach) leaves by dipping each one in the simmering Verjuice for 10 seconds.  Spread the leaves on the clingfilm to dry.

Add the honey and thyme sprig to the pan, and then lay the bunch of grapes in the pan, on its side. Poach at a gentle simmer for about 7 minutes, turning the bunch often, or until the skin is splitting and fruit is just beginning to collapse. Remove the grapes and set aside to drain in a colander.

Turn up the heat and boil the Verjuice until it has reduced by about half, and is thickened and glossy. Set this syrup aside.

Cut an X shape across the top of the Camembert, about 5mm deep, and push a few sprigs of thyme into the slits, using the back of a knife.  Wrap the cheese in the blanched vine leaves.  Set the cheese on a sheet of baking paper, wrap up to a loose parcel, and secure with kitchen string or raffia.

Place on a baking sheet and bake at 180 ºC for 7-12 minutes, or until the cheese feels very soft and oozy.

Remove the baking paper, and place on a platter.  Arrange the poached grapes around the cheese, drizzle them with the Verjuice syrup, and serve immediately with crisp golden croutons (see below) or Melba toast.

Serves 4 as a starter or snack.

Cook’s Notes
To make oven-baked crouton tatters, heat the oven to 190 °C, fan on. Tear a day-old baguette, or white rolls, into big rough scraps, and arrange them on a non-stick baking tray.  Drizzle very lightly with olive oil, toss well to and bake for 7-10 minutes, or until they’re golden brown and crunchy.  Put the croutons on a wire rack and allow to cool – they will stay crisp for a few hours, depending on the humidity in your kitchen.

Michael’s wine recommendation – CLICK HERE

Asara Vineyard Collection Pinotage Rose 2015

Jane-Anne Hobbs copyJane-Anne Hobbs

Jane-Anne Hobbs is a food writer de luxe. Recipe developer and photographer, she has written a stunning cookbook Scrumptious, click here to read my review.  Always on the look out for low carb dishes, she has latterly come up with some stunners. When she is not in her kitchen Jane-Anne runs one of South Africa’s most successful food websites and Facebook page – http://www.whatsfordinner.co.za/

CLICK HERE to go to her website.

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November 17th, 2015|Categories: Recipes|Tags: , , |