Deep Fried Camembert with Balsamic Carmelised Pears

The crispy couscous coating makes this deep fried Camembert really stand out from the crowd and it matches perfectly with the balsamic glazed pears!

Portrait close up image of a fried Camembert Cheese with a balsamic pear topping cut open to show melted cheese filling

Fried Cheese Anyone?

Deep fried cheese sounds enough to give your cardiologist palpitations, and it is, but how about we just don’t tellΒ them!

As far as I am concerned indulgence is every bit as much a part of a balanced diet as piety!

This recipe and my fried goat cheese recipe are my ideas of a seriously indulgent foodie treat!

Using fine couscous as the crumb for this recipe is nothing short of genius. It adds a firm crust that you simply must try.

Adding a caramelised pear to the top of the fried cheese gives the dish a sweet yet juicy topping.

This balances so well against the wonderful ooze and almost ‘musky’ flavour of the camembert cheese.

It is the same principle behind my roasted pear with blue cheese recipe.

Portrait image of a fried Camembert Cheese with a balsamic pear topping

Ingredient Guide.

You really do need the smaller 120-150g (4oz) camembert cheeses for this recipe.

They are readily available here and according to my research the UK and the US.

They are the perfect serving size for one and as you can see, when you cut these gooey treats in half there ain’t no sharing!

Next up the couscous, you are looking for a quick cook couscous with a fine grain. You can use medium grain but the texture may not be as pleasing to some.

As for the pear I advise using a slightly underripe pear.

This will help it retain its shape, it also means that it will retain a little texture rather than being a pseudo puree!

Portrait image of a fried Camembert Cheese with a balsamic pear topping cut open to show melted cheese filling

Cooking Hints & Tips.

As with all deep-fried recipes you need to cook with care and this camembert cheese treat is no different!

I always cook this in a deep fat fryer.

You can use a pan but you must ensure that it is no more than one-third full of oil when you add the cheese.

This allows plenty of expansion and will avoid any overflow when cooking.

This is also a dish that needs eating piping hot, it looses all of its sparkle as it cools.

As for a side, I typically use some dressed shredded cabbage and carrot to cut through all of that richness.

As a final note, this recipe works wonderfully with a soft goats cheese as well as with brie cheese.

Deep Fried Camembert Cheese Recipe

Deep Fried Camembert Cheese Recipe

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Take some camembert cheese, coat it with couscous and fry it until gooey and indulgent, top with caramelised pears. What are you waiting for?

Ingredients

For the Camembert Cheese

  • 250 g Camembert Cheese
  • 2 Tablespoons Flour
  • 2 Egg
  • 125 g Fine Couscous

For the caramalised pears

  • 1 Pear
  • 2 Tbsp Olive Oil
  • 1 1/2 Tbsp Balsamic Vinegar
  • 1 Tbsp Honey

Instructions

  1. Add the olive oil, balsamic vinegar and honey to a flat bottomed frying pan over a low-Medium heat.
  2. Peel the pear and then cut it into 8 wedges and remove the core.
  3. Add to the pear slices syrup, partially cover and allow to slowly caramelise for 25 minutes.
  4. Flip the pears half way through the 25 minutes, if the syrup becomes dry add a tablespoon of water
  5. Prepare the Camembert cheeses by dipping them in flour, then into the egg and then into the couscous.
  6. You definitely need to double dip this coating so back into the egg and then into the couscous one more time and then allow to chill in the fridge for 10 minutes.
  7. Heat your oil, preferably in a deep fat fryer to 170ΒΊC or 340ΒΊF,
  8. Gently lower your Camembert cheeses into the oil and cook for 5 minutes.
  9. Be careful to keep an eye on them and if it looks like any cheese is melting through the crumb remove from the oil and serve immediately with the pears.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 757 Total Fat: 49g Saturated Fat: 23g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 276mg Sodium: 1131mg Carbohydrates: 46g Fiber: 4g Sugar: 20g Protein: 35g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

55 thoughts on this Recipe:

  1. Don’t usually comment but you’ve outdone yourself on this one. I’m giving it a 5 star cuz my mouth is watering and I’ll be making it ASAP!!

    Reply
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  5. There is absolutely “nothing wrong with a bit of what you fancy every now and then” and what a fancy treat this is! I don’t think I’ve ever seen or consumed anything quite like it – but it sounds divine!

    Reply
    • Thanks Shashi, deep fried cheese is a well trodden path that I have tried to have a little play with, glad you like the idea πŸ™‚

      Reply
  6. Oh wow how I love cheese, and melty, gooey cheese!!
    I also really love your story!! Following your blog! πŸ™‚

    Reply
    • Thanks Cassandrea, melted cheese does have something of an irresistible quality… Glad you like to blog πŸ™‚

      Reply
  7. Oh yum! This looks amazing! I would want this too after consuming a full night of nonsense! The caramelized pears look dreamy on top! Yum!

    Reply
    • The pears on top are superb, I use them in a few other dishes too… They really sing on some thick cut pork chops!

      Reply
  8. Love a good retro dish, and adore deep fried camembert. You have done a lovely twist on a classic, well done!

    Reply
    • Thanks Santiago, pears and cheese really are a match made in heaven… And there is nothing wrong with a bit of naughty every now and then!

      Reply
    • I’ll give it a try but apparently cheese messes with your DHCP settings and could cause a critical cra……………………………………

      Reply
  9. No words can express how delicious this looks… The same goes to my cheese addiction πŸ™‚ need to try this soon or I will be dreaming about it

    Reply
  10. You had me at “Deep Fried Camembert & Balsamic Glazed Pears”

    Gooey, crunchy and fruity, what is not to love….definitely one to try

    Thanks for sharing πŸ™‚

    Reply
    • Thanks Ange, it really is a treat… I don’t do it very often but when I do I always end up thinking ‘I need to do this more often’ πŸ˜‰

      Reply
  11. This looks INSANE!! This has to be the best fried Camembert I have EVER seen!
    Absolutely beautiful Brian! Thank you for sharing this with us at #SaucySaturdays! πŸ™‚

    Reply
  12. OMG Brian!! Forget the doc..my heart started doing somersaults on seeing this! Your wife is such a lucky gal πŸ˜‰
    Thanks for bringing such an amazing dish to #SaucySaturdays ..
    PS: The featured badge looks cool here!

    Reply
    • You should tell her that when she has to wait and extra 20 minutes for her dinner whilst I a taking photographs πŸ˜‰ Glad you like, loving #saucysaturdays, loads of great recipes to drool over!

      Reply
  13. Brian this is some seriously delicious stuff going on here!!! Wow I can’t stop looking at your amazing photo. You should submit this one to food porn, for sure it would be the recipe of the year!

    Reply
    • Why thank you, it pretty much died on it’s a*** on Foodgawker… Go figure, who cares it tasted amazing and I love the picture πŸ™‚ You should definitely give it a try though the first time I used cous cous as a coating for deep fried stuff it changed the way I cook things like this it is amazing, works wonders on fried chicken πŸ˜‰

      Reply
  14. Oh my gosh, I’m going to be dreaming about this tonight! I can’t wait to try this, Brian. Fantastic recipe πŸ™‚

    Reply
    • Thanks Robyn, hopefully the cheese didn’t give you nightmares πŸ˜‰ I love a crispy cous cous coating, I also use it on chicken drumsticks, infact I have a recipe all prepared I just need to re-shoot the photos as I wasn’t happy with them #niceproblemtohave!

      Reply
  15. I just bumped into this blog. I like your story. Very fascinating and somehow daunting to even imagine.
    Great job for what you have achieved so far!

    Reply
    • Thank You Emanuele… It seemed very normal to do at the time as it all happened so fast, life’s fun when you make it up as you go along πŸ˜‰

      Reply

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