Lightly smocked camembert with pumpkin chutney

Camembert (quantity as desired)

Pumpkin chutney ingredients (approx. 5 glasses)

600 g pumpkin (Hokkaido and butternut)

2 tart apples

2 onions

1 garlic clove

1.5 cm ginger

1 chili (as desired)

3 tsp Orange Delight

1 sprig of rosemary

2 sprigs thyme

100 g sugar

4 tbsp maple syrup

100 ml white wine vinegar

100 ml water

Preparation of the chutney:

The first step is to boil the jars and lids, then you can keep the whole thing unrefrigerated, similar to jam.
Next, peel the pumpkin (if required) and apple and cut into small, approx. 0.5 cm pieces. Peel and dice the onions, peel and finely chop or press the garlic and ginger. Deseed the chili and chop finely too.
Place all the chopped ingredients in a pan and sauté briefly with a little oil. Stir in the sugar and maple syrup and heat through.

Deglaze with water and vinegar. Add the herbs and spices, bring to the boil briefly and then simmer over a low heat for approx. 15 minutes. When the pumpkin is soft, remove the lid and reduce to the desired consistency.

Pour the chutney into the prepared jars while still hot, screw on the lids and leave to cool thoroughly.

Preparation of the mature Camembert:

Set the Monolith to 160°C direct heat.
Place the wooden plank on the grid and wait until it starts to smell.
Then turn the plank over and place the cheese on top and grill for 15-20 minutes.
The cheese is ready when it starts to puff up.
Serve the Camembert with the pumpkin chutney and baguette.

Tip:

The ripe Camembert on the wooden plank tastes more intense the closer it is to the best before date.