A warm cheese classic with autumnal sweetness
If you’re looking for the perfect wine to accompany your meal for a cozy evening, baked Camembert with figs and honey is an excellent choice. In the world of wine and food, warm, liquid cheese is considered one of the most grateful components for complex accompaniments. This dish captivates with its interplay of textures: the crispy rind of the cheese encloses a creamy, melting core, which is enhanced by the fruity sweetness of ripe figs and the floral aroma of honey. It is a dish that works as a sophisticated starter as well as a small main course or a luxurious end to a meal. The combination of the light mushroom note of the white cheese and the intense fruitiness of the garnishes creates a deep taste experience that warms the body and soul. This classic dish is particularly effective on cooler days and invites you to forget everyday life for a moment and indulge in pure pleasure. Refined with a few fresh herbs such as rosemary or thyme, the result is an aromatic masterpiece that calls for an equally strong wine pairing to perfectly balance the sweet and salty nuances.
Ideal wine accompaniment: Gewürztraminer Pfalz QbA (Pfalz, Germany)
A semi-dry Gewürztraminer from the Palatinate is the ideal partner for baked Camembert with figs and honey. This wine is characterized by its opulent aromas, often reminiscent of rose petals, lychees and exotic spices, which harmonize perfectly with the floral character of the honey. The subtle residual sweetness of the semi-dry finish absorbs the saltiness of the cheese and forms a flavorful bridge to the fruity fig. As Camembert has a very creamy and fatty texture, it needs a wine with enough body and extract to keep it from sinking on the palate. Gewürztraminer provides precisely this substance and literally wraps the melting cheese in an aromatic robe. On the nose, the Palatinate quality wine has an intense presence that wonderfully complements the spicy aroma of the baked cheese. The rather mild acidity of this grape variety also ensures that the mouthfeel remains soft and flattering, which further enhances the enjoyment of the warm cheese. It is a harmonious pairing that unites opposites and blends the sweet and savory components of the dish into a well-rounded whole that lingers for a long time and turns every bite into a feast for the senses.
Further wine recommendations for Baked Camembert with figs and honey
Riesling Mosel QbA (Mosel, Germany)
A finely tart Riesling from the Moselle offers a fascinating lightness and a dancing acidity that forms a wonderful contrast to the rich Camembert. The aromas of green apple and slate minerality lend the dish an unexpected freshness. The delicately tart style picks up the sweetness of the honey, while the lively structure of the Riesling elegantly balances the fat of the cheese. It is a very animating choice that refreshes the palate after every bite and precisely highlights the fruity notes of the figs. A classic of German wine culture that shows all its versatility here.
Pinot Gris Alsace AOC (Alsace, France)
A Pinot Gris from Alsace has a smoky note and a lot of smoothness, which goes perfectly with the nutty character of the cheese rind. This wine usually has a ripe fruit aroma of yellow fruit and dried fruit, which perfectly reflects the dried or fresh figs in the dish. The full body and often moderate acidity of Alsace wine ensure a very harmonious combination with the liquid cheese core. It is a rather powerful wine accompaniment that lends the dish a noble weight and will particularly delight lovers of full-bodied white wines looking for complex depth.
Sauternes AOC (Bordeaux, France)
For a truly luxurious moment, a Sauternes is the ultimate accompaniment to this cheese dish. The noble sweet specialty from Bordeaux with its notes of honey, apricot and saffron enhances the aroma of the honey on the Camembert immeasurably. The natural sweetness of the wine forms an ingenious contrast to the mushroom notes of the Camembert and makes the figs taste even more intense. Despite the high sweetness, a good Sauternes has a fine acid structure that prevents the combination from being too sticky. A majestic pairing that turns a simple dinner into a real feast for discerning gourmets.
DO Rueda (Rueda, Spain)
A Verdejo from the DO Rueda has a fresh herbal spiciness and tropical fruit aromas that give the baked cheese a modern and tangy note. The slight bitterness that is often present on the finish of the Verdejo harmonizes excellently with the roasted aromas that develop when the cheese is baked. It is very invigorating on the palate and offers a wonderful alternative for those who do not prefer a wine with residual sweetness. The intense fruitiness of the Spaniard easily stands up to the creaminess of the Camembert and ensures a varied taste experience that impresses with its liveliness and clear structure.
Porto DOC (Douro, Portugal)
A Tawny Port is an excellent choice when serving baked Camembert as a dessert. Due to the oxidative ageing in the barrel, the port wine develops aromas of nuts, caramel and dried fruit, which correspond phenomenally with the figs and honey. The sweetness and higher alcohol content of the port provide a strong counterbalance to the spicy white cheese. In this combination, the nutty aspects of the dish are particularly emphasized, creating a very cozy and warming sensation. It is a classic combination of the European world of indulgence, which impresses with its depth and the complex tertiary aromas of the wine.
The recipe:
Baked camembert with figs and honey
Cooking utensils
- 1 Small ovenproof dish or baking tray
- 1 Baking paper
- 1 Knife
- 1 Small spoon
Ingredients
- 2 Whole Camemberts à approx. 125-150 g
- 4 fresh figs
- 4 Tbsp forest honey or acacia honey
- 2 Sprigs of fresh rosemary
- 30 g Walnut kernels roughly chopped
- A little sea salt and coarse pepper
Preparation
PREPARATION:
- Preheat the oven to 180 degrees top/bottom heat.
- Remove the Camembert from the packaging.
- Lightly score the surface of the cheese crosswise.
- Wash the figs and cut into quarters or slices.
COOKING STEPS:
- Place the Camembert in an ovenproof dish or on a baking tray lined with baking paper.
- Arrange the fig wedges decoratively around and on top of the cheese.
- Drizzle the honey evenly over the cheese and fruit.
- Sprinkle the walnut kernels over the dish.
- Add the sprigs of rosemary.
- Bake the cheese in the preheated oven for approx. 12 to 15 minutes.
- The cheese should curl and be soft on the inside.
DIRECTIONS:
- Carefully remove the hot cheese from the oven.
- Sprinkle with a pinch of sea salt and coarse pepper.
- Serve immediately while the core is still liquid.
SUPPLEMENTS:
- Crispy baguette or walnut bread
- Fresh lamb’s lettuce with balsamic dressing
- Pickled grapes
