Camembert with Hazelnuts & Dried Apricot Compote

[kirra]

Camembert with Hazelnuts & Dried Apricot Compote

Ingredients:

Cheese:

12 2" x 2" pieces Camembert cheese, rind trimmed off
2 cups hazelnuts, toasted, skinned and chopped

Dried Apricot Compote:

4 cups dried apricots, cut into 1/4" strips
3 cups Gewurztraminer wine
1/2 cup sugar
2 vanilla beans, split and scraped

Preparation:

Cheese:
Coat the cheese squares evenly with the chopped hazelnuts. Reserve at room temperature, covered, until the cheese softens.

Compote:
Combine all compote ingredients. Simmer until the apricots are soft and the compote is thickened, about 20 minutes.

Service:
Place a piece of Camembert cheese on each of 12 small plates. Top the cheese with a heaping spoonful of compote. Serves 12.