Baked Camembert with Pear and Cinnamon Confit

Ahh…nothing better than melting butter and preparing baked Camembert cheese with Pear and Cinnamon Confit for a home family and friends warmth feeling.

I have used my favourite tasty filling for this cheese bake, but the filling alternatives are endless, fillings of your favourite dried fruits, herbs, conserves, preserves can also be used, there are no hard and fast rules to your personal taste buds.

So here goes, what I put into my cheese bake is this…

Ingredients

• 200g the whole Camembert wheel – rind and all – Adelaide hills Udder Delights used
• 1 ripe organic Pear – Bosc pear used – I love the flesh colour, and do not peel rind, skin on but well washed, cored and grated
• 2 tblsp butter – I used Pepe Saya – all natural Australian made
• 2 tsp coconut sugar preferred – you can use the sugar of your choice 1 tsp ground cinnamon
• pinch of fresh dried cloves – grind in mortar and pestle
• 2 tsp walnuts – chopped – I used mortar and pestle – extra serve nuts
• 2 tsp Craisins – Ocean Spray – blueberry infused dries cranberries or Raisins can be used – extra serve craisins/raisins
• 1 tsp honey – Adelaide hills Buzz honey was used

Method