1 Le Rustique Camembert 250g
- 300g cherries
- 1 onion
- 70g light brown sugar
- 7cl cider vinegar
- 50g almonds
- salt, pepper
- Wash the cherries and remove the stems and stones. Peel and dice the onion.
- Place the cherries, onion and brown sugar in a saucepan and cook over low heat for 15 minutes. Then add the vinegar and let the mixture reduce on a low heat for 15 minutes more. Season to taste, then pour the chutney into a jar while still hot, put the lid on and allow to cool before storing in the fridge.
- Finely chop the almonds and toast lightly in a non-stick frying pan.
- Remove the Le Rustique Camembert from its packaging and place it on a plate before spooning over the cherry chutney and toasted almonds.
Tip: Serve with toasted bread. You can keep the chutney in the refrigerator for about 2 weeks.