Ile de France Camembert with Bing Cherries

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lci Urban Bistro in
Washington DC
Olivier Perret
15 mins
10 mins
25 mins
French Bistro Live travels to Washington D.C. to meet Chef Robert Wiedmaier who makes a delicious recipe with Camembert and Bing Cherries.
  • 8 Washington State Bing Cherries, pitted
  • 4 T Butter, split
  • 4 T Sugar
  • 1/3 cup Brandy
  • 2 T Banyuls Vinegar
  • Pinch Sea Salt
  • 1 T Chiffonade Tarragon
  • 2 T Olive Oil
  • Baguette, sliced on the bias
  1. Brush olive oil on the sliced baguette, grill lightly on both sides and set aside.
  2. Place a sauce pot on the stove over medium heat.
  3. Add 2 T butter and cook until slightly brown and foamy.
  4. Add cherries and cook 1-2 minutes until cherries are shiny and slightly soft.
  5. Add sugar and cook until caramelized. Deglaze the pot with brandy and Banyuls vinegar.
  6. Reduce until the liquid is thickened and has a sauce consistency.
  7. Add the remaining 2 T butter, tarragon & pinch of salt; stir to fully incorporate.


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