Penny’s Baked Camembert

Penny's Pumpkin Gnocchi with Chanterelle Mushroom Sauce

Penny’s Baked Camembert with Gin and Orange Cranberries served with toasted focaccia dipping fingers.


  • 1 boxed camembert

Gin and orange cranberries

  • 250g dried cranberries
  • 1 orange – zested and juiced
  • 200ml gin
  • 1 cinnamon stick – broken in two
  • 1-star anise
  • 4 cloves
  • 12 pink peppercorns

Focaccia fingers

  • Focaccia loaf
  • Olive oil


Place the dried cranberries into the saucepot with the orange juice and 100ml of gin. Bring to a rapid simmer on the boiling plate or high heat setting then add the cinnamon stick, star anise, cloves and peppercorns; place a lid on top.

Either turn down to a low heat setting or place into the simmering oven to gently cook after 30 minutes remove the lid and add the orange zest and the remainder of gin, stir to combine and return to the oven or low heat setting for a further 30 minutes.

The gin and orange cranberries can be made a week in advance and then stored in the AGA in the fridge.

Score the top of the cheese with a criss-cross pattern and top with the cranberries.

This then can be refrigerated for up to 8 hours when covered in beeswax wrapping paper.

Wrap in foil to make a parcel and sit on a hard anodised baking sheet.

Cook in the middle of the roasting oven (190c) for 15-20 minutes until runny.

Meanwhile, make the focaccia fingers: Cut the focaccia loaf into finger-sized slices, lay onto the plain cast aluminium floor grid and drizzle with olive oil.

Cook at the top of the roasting oven or grill for 4-5 minutes until browned.

To serve in the cheese box: unwrap the runny camembert and place onto a board, place the dipping fingers alongside and scatter with chopped nuts.

Recipe and Images by Penny Zako.