Baked Camembert with Fig and Cranberry Dip

Ingredients

• 2 figs
• 1 mild red onion
• 5 g Ginger
• 2 Cloves of garlic
• 2 tbsp raspberry vinegar
• 150 g dried cranberries
• 40 g brown sugar (maybe a bit more)
• Salt
• freshly grated nutmeg
• a pinch cayenne pepper
• 4 small Camembert cheeses (100 g each)
• 2 Eggs
• 1 tbsp Dijon mustard
• 5 Tbsp breadcrumbs
• Vegetable oil for frying

Instructions

1. 1.

   Wash the figs and dice them. Peel and finely chop the onion. Grate the ginger. Combine ginger, figs, onion, garlic cloves, vinegar, cranberries, and sugar in a pot. Season with salt, nutmeg, and cayenne pepper, then add about 150 ml water. Bring to a boil and simmer uncovered on low heat for about 20 minutes until thickened.

2. 2.

   Taste and add more sugar if desired. Let cool.

3. 3.

   Scrape the rind of the cheese slightly thinner. Whisk eggs with mustard in a shallow dish. Spread breadcrumbs on another shallow dish. Dip each cheese first in the egg mixture, then coat with breadcrumbs. Fry in hot oil, turning, for 5-6 minutes until golden. Drain on paper towels and serve with the chutney.