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Baked Camembert with Red Wine and Berry Sauce (Vegetarian)
Baked Camembert with Red Wine and Berry Sauce (Vegetarian)

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To sum up, it is not difficult to begin making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to baked camembert with red wine and berry sauce (vegetarian) recipe. You can cook baked camembert with red wine and berry sauce (vegetarian) using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Baked Camembert with Red Wine and Berry Sauce (Vegetarian):
  1. Get 1 Camembert (made from cow's milk, not goat's)
  2. Take 300 ml Red Wine
  3. Use 50 ml Cherry (or other berry) liquor
  4. Use 10-12 Medium Strawberries
  5. Get 100 g Blueberries
  6. Get 100 g Blackberries
  7. Take 100 g Raspberries
  8. Provide Half a Cup of Sugar
  9. Use 2 Teaspoons Vanilla Sugar
  10. Provide 1 Teaspoon Nutmeg
  11. You need 1 Teaspoon Cinnamon
Instructions to make Baked Camembert with Red Wine and Berry Sauce (Vegetarian):
  1. Cut strawberries in halves. Mix all the fruit together in a colander and wash thoroughly.
  2. Add 300 ml of red wine and 50 ml of cherry liquor to a pot. Add sugar, vanilla sugar, nutmeg and cinnamon. When it starts to boil, reduce the heat and let it simmer. Then, add all of the fruit to the pot. Let it simmer over low heat for 20-30 minutes, depending on the consistency that you want. After 30 minutes, the consistency should be almost syrupy.
  3. To bake the Camembert, preheat your oven to 200 C (or 392 F). Use a knife to slash the top of the Camembert and remove most of the top layer. Lightly coat the top with the wine and berry mix from the pot. Put aluminium foil or baking paper underneath it to prevent sticking. If your Camembert comes in a wooden box, leave it there, just remove the foil and the packaging. Bake for 7-10 minutes (until the centre becomes creamy).
  4. After you're done, remove the remaining bits from the top, especially if they're slightly dark. Put some of the wine and berry mix from the pot on top of the Camembert. Fruit should just fall into the creamy centre of the cheese. Make sure that you don't pick up too much of the wine, you don't want to drown the Camembert in liquid. Decorate with mint leaves or lemon zest. Enjoy your meal! 🙂

Try a California red made with an Italian grape variety, like Sangiovese or Barbera. Hailing from Argentina, this parsley- and cilantro-based sauce gets it brightness from a healthy glug of red wine vinegar. While it's traditionally used with grilled meats, its brightness is the perfect foil for any grilled food (think: grilled portabella mushrooms, smoky slabs of sweet potatoes, and charred asparagus). Drizzle the ingredients with soy sauce and add a dash of balsamic vinegar. Add herbs and spices: black pepper, chives, parsley - all recommended, but any herb mix will do.

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