Baked Mont d’Or with berry compote and Christmas cake crackers
Serves: 8Prepare & Cook:
1 spinneysFOOD Christmas Cake
2 rounds Mont d’Or cheese
2 tbsp spinneysFOOD Honey
2 sprigs rosemary, leaves picked
4 tbsp spinneysFOOD Caster Sugar
zest and juice of 1 orange
For the crackers, preheat the oven to 160°C, gas mark 2. Line a baking tray with baking paper. Slice the cake into 0.5cm-thick pieces, removing the icing. Arrange on the tray and bake for 45-60 minutes, turning halfway, checking towards the end to ensure the slices don’t burn. Transfer to a wire rack to cool and harden.
Increase the oven to 200°C, gas mark 6. Use a knife to pierce the top of the cheese. Place on a baking tray and cook for 15-20 minutes, or until the inside is oozing.
Meanwhile, combine all the berries, honey, rosemary, sugar, orange zest and juice and 2 tbsp water in a saucepan set over a low heat. Simmer for 10 minutes then use the back of a spoon to crush the fruit to a jam-like consistency. Remove from the heat and cool slightly.
Spoon over the baked cheese and surround with the Christmas cake crackers for dipping.