Summary

Ingredients

• 600 g pear (s)
• 1 onion (s)
• 1 piece (s) ginger
• 1 chilli pepper (s), red
• 2 tablespoon sultanas
• 2 tablespoon sugar
• 100 ml pear juice
• salt
• 180 ml vinegar
• 30 g walnuts
• 1 tablespoon parsley, chopped
• 2 tablespoon breadcrumbs
• 2 tablespoon flour
• 1 egg (s)
• 2 packs Camembert (s) 150 g each
• some oil for frying

Print Recipe Pin Recipe

Instructions

1. For the chutney, peel the pears, remove the core and cut the pears into not too large cubes. Peel and finely dice the onion and ginger. Wash the chilli pepper, cut in half lengthways, remove the stem, seeds and walls and then cut the chilli pepper into fine cubes or strips.
2. Put onion, ginger and chilli cubes, pears, sultanas, sugar, pear nectar, salt and vinegar in a saucepan and bring to the boil, stirring constantly. Simmer over reduced heat for about 1 hour, stirring again and again. Season to taste and let cool.
3. For the nut crust, coarsely grind the walnuts and mix them with the chopped parsley and breadcrumbs on a plate. Distribute the flour and egg on a deep plate each.
4. Halve the camembert. First turn each half in flour on all sides, then in the beaten egg and finally in the nut-breadcrumb mixture.
5. Heat oil in a pan. Bake the breaded Camembert pieces over medium heat on both sides until golden. Carefully remove both halves and drain on kitchen paper.
6. Serve the baked cheese with the pear chutney.