Herb Winter Fruit Compote:
2 tablespoons BCOO MIlanese Gremolata Olive Oil
1 Bosc pear, cored and diced
1 Honeycrips apple, cored and diced
1 cup fresh or frozen cranberries
3 tablespoons brown sugar
1/2 cup BCOO Cranberry Pear Fruit Vinegar*
1/4 teaspoon cinnamon
1 8oz wheel camembert
1 sheet puff pastry
1 egg, beaten
Preheat oven to 400°F.
Combine olive oil, pear, apple, cranberries, brown sugar, balsamic and cinnamon in a medium saucepan.
Bring mixture to a simmer over medium heat, stirring frequently, until sauce has thickened and fruits are soft. Remove from the heat and set aside to cool
slightly.
Place camembert in the center of the puff pastry sheet. Pull the corners of the sheet toward the center, covering the cheese wheel completely.
Flip the wrapped cheese over (placing the seams on the bottom), and transfer to a baking sheet.
Brush with egg wash, coating the entire surface and sides.
Place in the oven and bake for 12-15 minutes or until golden brown.
Remove from the oven and transfer to platter. Sserve with compote, crackers, crostini and fruit slices.
NOTES
We have 3 delicious Pear Balsamic that would bring unheralded flavor to this recipe. Try Golden Pear White Balsamic, Cinnamon Pear Dark Aged Balsamic
Alternatively, you can use cookie cutters to cut out holiday shapes with any extra puff dough.