Camembert with Black Cherry Compote & Pumpernickel Toasts

I created this recipe for the Holiday 2014 issue of Sweet Paul Magazine. View the original article here.

Serves 6-8


· 4½ cups pitted Bing cherries, fresh or frozen
· 1 cup brandy
· ½ cup brown sugar
· 2 strips orange rind
· 2 cinnamon sticks
· pumpernickel cocktail bread (you could also use rye cocktail bread)
· 8 to 10 oz of your favorite Camembert


Preheat oven to 375°F.
Bring cherries, brandy, brown sugar, orange rind, and cinnamon sticks to a boil in a large heavy saucepan; reduce heat to medium-low.
Simmer until cherries are softened and start to release juices. This will take about 10 minutes.
Using a slotted spoon, transfer cherries to a medium-sized heatproof bowl.
Simmer juices until thick enough to coat the back of a spoon. This will take about 30–40 minutes.
Pour reduced syrup over cherries. Allow to cool completely.
While compote is cooling, arrange cocktail bread on 2 rimmed baking sheets.
Bake until lightly browned. This will take about 6–8 minutes.
Remove from oven and cool completely.
Serve the compote with Camembert and pumpernickel toasts. Drizzle a bit of the syrup over top.

Photography by Linda Pugliese, Food and Styling by Carlo Geraci

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