(Serves 6)

2 X 150 g         DALEWOOD Wineland Camembert oval

150 ml             flour

5 ml                 paprika

500 ml             panko crumbs

2                      eggs

45 ml               milk

                        sunflower oil for deep frying

8                      pears, quartered

45 ml               olive oil

45 ml               honey

                        Salt and pepper for seasoning

100 g               baby salad leaves


4                      cooled roasted pear quarters

60 ml               olive oil

10 ml               Dijon mustard

2                      crushed garlic cloves

60 ml               red wine vinegar or lemon juice

15 ml               honey

                        salt and black pepper


  • TO ROAST THE PEARS: Preheat the oven to 180°C and line a baking tray with baking paper
  • Drizzle the olive oil and honey over the pear quarters and season lightly with salt and pepper
  • Roast the pears in the oven for about 25 minutes or until caramelized and soft. Cool completely
  • TO CRUMB THE CHEESE: Cut the Camembert into large bite sized pieces (about 8 – 10 pieces each)
  • Mix the flour with the paprika, salt and pepper and toss the Camembert pieces in the seasoned flour
  • In another bowl beat together the eggs and the milk, season and dip each piece of cheese into the egg and then into the panko crumbs. Repeat the process to double crumb the cheese
  • Leave in the fridge for 30 minutes
  • Deep fry in the oil and drain on paper towel just before serving
  • TO MAKE THE VINAIGRETTE: Blend together all the ingredients
  • TO ASSEMBE THE SALAD: Place the roasted pear quarters on 6 serving plates with the baby salad leaves, add the warm deep fried Camembert pieces and drizzle lightly with the pear vinaigrette
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