Mix the jam with the red wine. Peel and finely dice the shallot, mix in and season the sauce with mustard and cayenne pepper. Divide the camembert in half. Whisk the egg and turn the camembert halves first in the egg, then in the breadcrumbs. Heat the fat in a coated pan and fry the breaded camembert halves until golden on all sides, then let them drip off a little on paper towels. Place one half of camembert and 2 tablespoons of cherry sauce per person on a plate. Fresh baguette goes well with it.
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