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Baked camembert cheese with ancho chile jam

Anchos are the dried version of the poblano chiles. Their color varies from dark brick red to deep mahogany. Anchos are mildly aromatic and the sweetest of the dried chiles. They impart a slightly sweet flavor to dishes with notes of plums and raisins.


1 Camembert cheese.
For the ancho chili jam:
50g ancho chili
150g brown sugar
1 pinch of salt
2 tablespoons apple cider vinegar (or grape vinegar)
50ml orange juice
1 cinnamon stick

Two tablespoons of a jam of your choice (citrus marmalade is most suitable).- Roasted and chopped walnuts
Chopped coriander
Bread as a garnish


For the jam:
1.Seed the chili peppers and roast them for a few minutes on a comal (cast iron pan).Then soak them in boiling water (about 10 min).
Cut the soaked chilies into small pieces and put them in a saucepan with brown sugar, apple cider vinegar, orange juice, cinnamon and salt and bring to a boil.
Allow the cinnamon to steep for 5 minutes and then remove from the mixture.
4. simmer over medium-low heat for about 20 minutes, stirring constantly.
6. when the mixture has the consistency of liquid honey, remove from heat and let cool.
5. If the ancho jam is too spicy for you, add a tablespoon of jam of your choice.

For the cheese:
1. place the cheese in a small baking dish.
2.Make a cross cut in the center of the cheese.
3. bake at 170° C for 20 minutes (can also be baked in the Airfryer, which will reduce the baking time).
4. when the cheese is hot, put the jam on top and serve with nuts, coriander and warm bread.

Note: Ancho chile marmalade also goes well with semi-hard cheeses such as Gouda or goat cheese, and is ideal with lunch and deli meats and dishes of meat, poultry or fish.

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€3.64 *
0.1 kg (€36.40 / 1 kg)