Camembert with spiced honeyed walnuts and pomegranate syrup

Recipe from: 27 September 2010

Ingredients 8
Servings 1
Minutes 5 mins


Serving Change
  • 1
    ripe camembert cheese
  • 16
    whole walnuts
  • 1
  • 2
    clear honey
  • 1/2
    chilli powder
  • 1/2
    chilli powder
  • Salt
  • 3
    Verlaque Pomegranate Concentrate


5 mins
Heat a frying pan and add the walnuts and cumin.
Toast, over a moderate heat, for a minute or so, without allowing the nuts to brown.
Stir in the honey and allow to bubble briskly for a minute or so, or until the mixture thickens.
The moment it begins to darken, remove from the heat and stir in the chilli powder and sumac.
Place the walnuts on a sheet of greaseproof paper - pull them apart if they are sticking - sprinkle with salt and allow to cool and slightly harden (they should still be a little sticky, so they'll adhere to the cheese).
Place the camembert on a plate and arrange the walnuts on top.
Pour the pomegranate concentrate over the camembert.

For more of Verlaque's recipes click here.

Read more on: shallow-fry


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