Baked Camembert with Drambuie and Summer Fruit Compote

My bespoke recipe for Baked Camembert with Drambuie and Summer Fruit Compote makes a wonderful “after the meal” course, when served with Drambuie.

(All images show a 20ml measure in antique liqueur glasses)

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Served with Quick & Easy Puff Pastry Cheese Straws

My bespoke recipe for Baked Camembert with Drambuie and Summer Fruit Compote makes a wonderful “after the meal” course, when served with Drambuie.

That after dinner feeling of friendship, where the conversation flows, along with the laughter and that lingering air of relaxation – it’s truly a moment to treasure.

And what better than a “fifth course” of Baked Camembert with Drambuie and Summer Fruit Compote, to serve along with that special moment of togetherness.

And, these antique liqueur glasses hold just the right amount of 20ml for an after dinner Drambuie moment too.

When I lived in France, we often enjoyed a “pousse-café” after dinner, which literally means meaning “pushes the coffee”; it’s that anticipated moment which is almost as important as the meal itself.

This was when the special after dinner drinks would be served, alongside a wee treat, such as my recipe today for Baked Camembert with Drambuie and Summer Fruit Compote. And where time seemed to stop, and where I would be able to relax with my guests.

It definitely wasn’t the end of the evening, but the end of dinner and the start of that warm, cosy and golden feeling of being with friends and family, as in the “night is yet young”.

Sobremesa

The Spanish have a similar tradition, called “Sobremesa”; the English translation is “over the table” and is a literal description of the treasured moments I mentioned above, where time spent after a dinner get-together.

Whilst there are no written rules for sobremesa, the Spanish say it’s bad luck to break the spell by leaving the table, especially to clean the dishes…..that all sounds fine to me, anything to delay the inevitable washing-up!

I love hosting dinner parties, whether they be formal or relaxed, and I always bring out a bottle of something special to accompany the cheese, petits fours or an “after dessert dessert“.

Drambuie is a truly iconic Scotch Whisky Liqueur – it’s a magical blend of aged Scotch whisky, infused with heather honey, aromatic herbs & spices.

We love the honeyed and fragrant aromatic flavour, along with the rich depth of aged Scotch whisky, and as well as being fabulous as an after dinner liqueur, it’s amazing when used in baking and cooking.

My parents always had a bottle in their drinks cabinet, and it was often enjoyed in front of a roaring log fire in the winter, and mum always used to drizzle it over cheesecakes and ice-cream, as well as add it to her special Gaelic Coffees.

Not only is it a delectable tipple, but it has a fascinating history too. It is the oldest British whisky liqueur brand and it’s origins can be traced to a secret recipe created for Bonnie Prince Charlie by his Royal Apothecary in the 18th Century.

The legend goes that after the Battle of Culloden, he gave the elixir to a Scottish clan on the Isle of Skye in gratitude for their hospitality as he awaited safe passage back home…..what a wonderful story, and link to the past.

Today’s recipe for Baked Camembert with Drambuie and Summer Fruit Compote celebrates all of the above, and is a beautifully indulgent recipe for that Spanish sobremesa (or French pousse-café) moment.

It’s easy to serve and yet looks (and tastes) sensational – it’s special enough that end of the meal fifth course, where as well as sharing this fabulous baked Camembert dish, you will still be sharing a special moment too.

Serve with Friends, Candles, Flowers and Puff Pastry Cheese Straws

Alongside the Baked Camembert with Drambuie and Summer Fruit Compote, I’ve made some quick and easy puff pastry straws for that essential dipping and dunking into the molten cheese.

Based on my recipe for Smoked Cheese & Onion Straws, any that aren’t used for dunking into the cheese can be enjoyed with a glass of Drambuie.

I hope you enjoy my recipe today, and I also hope you embrace the idea of a relaxing and indulgent fifth course as we approach the end of summer……it’s all about time well lived, a special moment from which memories are made and treasured. Karen

What’s in a Name?

The name Drambuie is derived from Scots Gaelic ‘An Dram Buidheach’ and means “The Drink that Satisfies”.

Notes, Serving Ideas and Substitutions

• Omit the cheese from the puff pastry straws and add chopped herbs such as chives and dill.
• A larger Camembert or a Brie can be used in place of a 250g cheese; double the ingredients to serve a larger baked cheese.
• Make the cheese straws ahead of time, and store them in an airtight tin.
• The fruit compote can be made ahead of time too.
• Use any seasonal fruit or berries in place of frozen fruit for the compote.
• Set the scene with candles, fairy lights, flowers, vintage crockery and mellow music for that “Sobremesa” moment.

Recipe for Baked Camembert with Drambuie and Summer Fruit Compote with Puff Pastry Cheese Straws