Fried camembert with kiwi and pineapple sauce

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.

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