Festive Pear & Ginger President Camembert

Method

• 1 In a medium saucepan, combine the soft brown sugar, cider vinegar, ground cinnamon, ground nutmeg, star anise, saffron strands, and grated fresh ginger. Heat the mixture over medium heat, stirring until the sugar has dissolved. Add the diced onion, raisins, and diced pears, then bring the chutney to a simmer. Lower the heat and let it simmer gently for 25–30 minutes, stirring occasionally, until the chutney has thickened and the fruits have softened. Once done, remove from the heat and discard the star anise. Set the chutney aside to cool.

• 2 Preheat the oven to 160°C. Grease and line a loaf tin. In a large mixing bowl, sift together the self-raising flour, ground ginger, ground cinnamon, bicarbonate of soda, and salt. In a separate bowl, melt the butter and mix in the golden syrup, ginger syrup, and dark muscovado sugar. Stir in the eggs and milk until fully combined. Gradually add the wet ingredients into the dry ingredients, mixing until a smooth batter forms. Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Let the loaf cool completely in the tin before removing.

• 3 Once the gingerbread loaf has cooled, remove it from the tin and slice it into thin slices (about 1/4 inch thick). Feel free to roll them with a rolling pin to flatten more. Preheat the oven to 140°C. Line a baking tray with parchment paper. Place the slices of gingerbread on the tray in a single layer. Bake for 15–20 minutes, turning halfway through, until the slices are golden and crisp. Once done, remove from the oven and let them cool completely on a wire rack.

• 4 Preheat the oven to 180°C (350°F). Place the Camembert in a small baking dish. Score the top of the cheese with a sharp knife in a criss-cross pattern, allowing the cheese to melt more evenly. Bake the Camembert for 5 minutes. 5. Add the chutney and finish baking: After 5 minutes, remove the Camembert from the oven and spoon a generous amount of the cooked chutney on top of the scored cheese. Return the cheese to the oven and bake for an additional 10 minutes, or until the cheese is soft and gooey inside.

• 5 Once the Camembert is baked, remove it from the oven and allow it to cool slightly. Serve the warm, melted Camembert with the gingerbread crisps on the side for dipping.