Baked Camembert

Preheat the oven to 350°F (175°C). Make sure the rack is placed in the centre position.

In a 1.9 L Toughened Nonstick Pro Saucepan, melt the butter over medium heat. Add the golden raisins and toasted pecans. Sauté for 2-3 minutes until slightly softened and fragrant.

Stir in the orange peel and honey and continue to cook for another 1-2 minutes until everything is well combined and coated in the honey. Remove from heat and let cool slightly.

Baked Camembert

Place the unwrapped cheese in the Camembert Baker. Using a sharp knife and shallow cuts (about ½ cm deep), score the top of the cheese in a crisscross pattern.

Pour the honey mixture over the cheese, spreading it out evenly. Season with salt and freshly-ground black pepper. Cover with the lid.

Place the Camembert Baker on a sheet pan. Bake for approximately 10-15 minutes, or until the cheese becomes soft and gooey. The cheese should be liquid in the centre.

Remove from the oven and let stand for 1-2 minutes before serving. Serve with crackers or sliced baguette.

NOTE:

Baking times may vary depending on the size and ripeness of the cheese. Begin checking for doneness after 10 minutes. Do not go over 15 minutes of baking as the cheese will over-cook and harden back up again.

Use caution when serving the Camembert as it will be very hot!