Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 270 gram pac Camembert cheese; (9 1/2 oz) |
| 1 \N | Egg; (medium) beaten |
| 50 grams | Fresh breadcrumbs; (2oz) |
| 1 \N | 227 gram can pineapple pieces in natural juice; (8oz) |
| ½ \N | Lemon; juice of |
| 1 tablespoon | Soft light brown sugar |
| 2 teaspoons | Cornflour |
| 2 tablespoons | Water |
| 2 \N | Kiwifruit; peeled and sliced |
| \N \N | Salt and freshly ground black pepper |
Unwrap the camembert portions and coat in beaten egg and then breadcrumbs.
Chill while preparing the sauce.
Heat the pineapple pieces and juice in a saucepan with the lemon juice and sugar.
Blend the cornflour with the water and stir in. Cook for 1 minute. Add the kiwi fruit and seasoning to taste.
Deep-fry or shallow fry the camembert until the breadcrumbs are crisp and golden and serve immediately with the hot sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.