You have no items in your shopping cart.
0 reviews >
- 1 (8-ounce) Camembert round
- 3 dried smoked serrano chilies
- 3/4 cup unsulfured apricots, chopped
- 1 1/2 cups white wine
- 1 tablespoon cane sugar
- 1/2 cup pecans, toasted
Crush two of the chilies. In a small saucepan, combine crushed chilies with the apricots, wine and sugar. Cook 10–15 minutes over medium-high heat, until the apricots are softened and the wine is absorbed. Allow to cool, then combine with the toasted pecans.
Serve over the warm Camembert and garnish with the remaining chili.
Created for the Camembert Baker