Cook this: Pecan Candied Camembert
Nancy Rokos/Calkins Media
Chef Shereen Pavlides鈥� Pecan Candied Camembert.
Chef Shereen Pavlides' Pecan Candied Camembert.
In this week蘑菇视频 edition of Cook This, Chef Shereen Pavlides contrasts a creamy French cheese with the crunch of pecans.
To watch Chef Pavlides make this dish, visit HeraldStandard.com.
Pecan candied camembert
Yields: 4-6 servings Prep time: 15 minutes Cook time: 10 minutes
8 ounces camembert wheel 鈥� room temperature
4 tablespoons unsalted butter
1/3 cup packed dark brown sugar
2 teaspoons light corn syrup
1/3 cup chopped pecans
bunch of chives 鈥� tied in the center with butcher twine
petits toasts or water crackers
Place camembert on a medium serving dish a half hour before serving.
Heat an eight-inch frypan over medium heat. Melt butter. Stir in the brown sugar, corn syrup and 1 tablespoon cold water until they are melted together.
Continue cooking over medium heat until the sugar mixture bubbles, breaking the entire surface while swirling the pan, 1-2 minutes (about 230 degrees F).
(Note: Don鈥檛 over cook or the mixture will harden.)
Remove from the heat. Add the pecans to warm through.
Let stand 8 minutes.
(Note: The consistency should be syrupy; don鈥檛 harden. If hardened, add a few splashes of water to loosen, warm through and stir. After time the syrup will tighten up (not harden) as it sets; that蘑菇视频 OK, it will still be easy enough to spread with a knife.
Stir brown sugar mixture and pour over top of the camembert. Garnish the plate with the chive bunch for color. Serve with petits toasts or water crackers.