Camembert with red wine & rosemary syrup roasted grapes

Ever had friends over for dinner, opened a few bottles, then faced the dregs the next day, not sure what to do with it? Never fear, Elly Curshen is here

Ingreadient

• 375g red wine
• 100g granulated sugar
• 1 sprig/s rosemary or thyme
• 200g red grapes, stalks removed
• 2 tsp olive oil
• 2 red wine and rosemary syrup, plus extra to serve
• 1 sprig/s rosemary or thyme, leaves picked
• 250g box Camembert, at room temperature
• Crusty baguette (or day-old bread, for toast), to serve
• Cornichons, to serve

Step by step

1. Start by making the syrup. Put the wine, sugar and rosemary (or thyme) sprig in a saucepan and stir to combine. Bring to the boil, then reduce heat and simmer, until syrupy and reduced to 1/3 of the volume. Cool, put in a sterilised bottle and refrigerate. This can be kept in the fridge for up to 1 month.
2. Preheat the oven to 200ºC, gas mark 6. Combine the grapes, olive oil, syrup and rosemary (or thyme) in a bowl. Remove the wrapping from the Camembert. Cut a 20cm square of baking parchment and screw it into a ball. Open it back up and place inside the base of the wooden box. Fit the base inside the lid. Sit the cheese inside the box.
3. Using the tip of a sharp knife, score a crisscross pattern on the surface of the cheese. Place the boxed cheese into an ovenproof dish and pile the grape mixture on top. Don’t worry if some of the grapes tumble off into the dish.
4. Bake for 15 minutes, until the cheese is molten and the grapes are bursting. Move the boxed cheese to a serving plate. Scoop up any grapes from the baking dish and pile back on top. Drizzle with a little more red wine syrup, then season with sea salt flakes and freshly ground black pepper
5. Place in the centre of the table to share. Serve with baguette (or bake thin slices of day-old bread until crisp) and a bowl of cornichons. Spoon the molten cheese and roasted grapes onto your bread and enjoy.