Caramelised Pear Camembert and Rocket Salad
Indulge in the perfect balance of creamy, sweet, and tangy with this Caramelised Pear Camembert and Rocket Salad. Featuring a golden, gooey baked Camembert at its heart, this elegant dish is elevated by buttery, caramelised pear slices that lend a touch of sweetness to the peppery rocket (arugula) base. Enhanced with a drizzle of velvety balsamic glaze and the crunch of optional walnuts, this salad is a textural and flavor delight. Ready in just 25 minutes, it’s an impressive yet simple recipe for dinner parties, holiday gatherings, or indulgent weeknight meals. Serve warm with crusty bread for a sophisticated starter or light main course that’s bursting with gourmet charm!
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Recipe Information
Ingredients
- 1 wheel (approximately 250g) Camembert cheese
- 2 Ripe pears
- 2 tablespoons Unsalted butter
- 2 tablespoons Brown sugar
- 100 grams Rocket (arugula)
- 50 grams Walnut halves (optional, for garnish)
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Balsamic glaze
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly cracked black pepper
Instructions
Preheat your oven to 180°C (350°F).
Place the Camembert wheel in its wooden box (or on a small baking dish if the box is unavailable), and make a couple of shallow cuts in the top of the cheese. This will help it melt evenly. Set aside.
Peel the pears, cut them in half, and remove the core. Slice each half into thin wedges.
In a non-stick skillet over medium heat, melt the butter. Once melted, add the brown sugar and stir until dissolved.
Add the pear slices to the skillet and cook for 3-5 minutes, gently stirring, until they’re golden and caramelised. Remove from heat and set aside.
Bake the Camembert in the preheated oven for 8-10 minutes or until it is soft and gooey in the center. Keep an eye on it to make sure it doesn’t over-cook and split.
In a large salad bowl, toss the rocket leaves with the olive oil, a pinch of salt, and the freshly cracked black pepper.
To assemble, divide the rocket evenly among the plates. Arrange the caramelised pear slices on top of the rocket.
Carefully place the baked Camembert in the center of the salad. Optionally, garnish with walnut halves for added crunch.
Drizzle the entire salad with balsamic glaze just before serving.
Serve immediately while the Camembert is still warm and melty. Enjoy with crusty bread for dipping!
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 74.6 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1238 mg | 95% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
