Ingredients
- 2 tablespoons raisins
- 2 tablespoons port
- 365 g (12 oz) whole Camembert cheese
- canola oil spray
- almond bread, to serve
Method
1. Put the raisins and port in a small saucepan over high heat until they just come to the boil, then allow the mixture to cool for about 30 minutes.
2. Cut a circular lid from the top of the Camembert, leaving a 2 cm (3/4 inch) border. Carefully remove the lid, and scoop out the soft cheese with a teaspoon, leaving the base intact. Put the raisins in the hole and top with the cheese, squashing it down so that as much as possible fits back into the cavity, then replace the lid.
3. Lightly spray a double layer of foil with canola spray and wrap the Camembert to form a sealed parcel. Preheat a barbecue flat plate to low direct heat and cook the parcel for 8-10 minutes, or until it is heated through and soft. Make sure the heat stays low, or the rind will go brown and burn. Serve with the almond bread.
