Camembert with Hazelnuts and Apricot Compote
Cheese:
- 12 (2 x 2-inch) pieces Camembert cheese, rind trimmed
- 2 cups hazelnuts, toasted, skinned and chopped
- 4 cups dried apricots, cut into ¼-inch strips
- 3 cups Gewurztraminer wine
- ½ cup sugar
- 2 vanilla beans, split and scraped
Instructions:
You will surely love this Camembert with Hazelnuts and Apricot Compote dessert.
- For the cheese, coat the cheese squares evenly with the chopped hazelnuts. Reserve at room temperature, covered, until the cheese softens.
- For the compote, combine all of the compote ingredients. Simmer until the apricots are soft and the compote is thickened, about 20 minutes.
- To serve, place a piece of Camembert cheese on each of twelve small plates. Top the cheese with a heaping spoonful of compote. Serve.