Baked Camembert With Port Wine Grapes
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cinnamon stick
  • 1 tablespoon black peppercorn
  • 2 star anise
  • 2 cloves
  • 2 cup port
  • 2 cup red wine
  • 1 cup balsamic vinegar
  • 1 cup sugar
  • 1 bunch seedless red grapes stems removed and rinsed clean
  • 8 sheets phyllo dough
  • 3 tablespoon melted butter
  • 1 eight-ounce wheel camembert cheese
  • 1 tablespoon prepared horseradish
  • 1 sprig tarragon
  • egg wash: 1 egg beaten with two tablespoons water
  • salt, to taste
  • salt, to taste
  • grapes, for serving
  • bread, for serving
Directions
  1. Wrap the spices in a piece of cheesecloth and secure with a string. Put port, wine, vinegar, and sugar into a pot along with the spice and reduce by half. Add the grapes and bring back to a simmer. Remove from the stove and allow to cool to room temperature.
  2. Remove the spices and refrigerate up to a week.
  3. Preheat oven to 325 degrees F.
  4. Lightly brush a sheet of phyllo with butter and top with another sheet. Continue this with all 8 sheets so you have 8 layers. Place the cheese in the center and spread with horseradish and top with tarragon leaves. Wrap into a package and place on a baking sheet seam side down and brush the top with egg wash and season with salt and pepper. Bake in a preheated oven at 325 degrees until golden brown about 17 minutes. Serve with port wine grapes and toast.