How to make
Remove the cheese from the refrigerator and leave it at room temperature while you prepare the sauce. This is done, because we're going to bake it over high heat for a short time afterwards and if it's cold, it won't have time to warm up on the inside and melt like it should and its flavor won't be what it should be.
Place the pomegranate seeds in a blender to grind them, then strain them through a fine sieve, by removing the hard bits from the grains.
Mix the thick pomegranate juice with the sugar and rosé wine. Place the mixture on the stove over medium to low heat to boil and reduce for about 10-15 minutes, or until it thickens. Finally, add a little lemon juice and mix.
The Camembert cheese should be baked immediately before serving.
Heat a non-stick frying pan over high heat and coat it with a little olive oil. Place the cheese on the heated surface and bake briefly, until it aquires a golden brown color.
Carefully flip it with a spatula, so that it can bake the other side.
Put two spoonfuls of the pomegranate sauce on a platter and spread them in the shape of a circle, which is slightly larger than the diameter of the cheese. Place the fragrant Camembert in the circle and pour the remaining sauce on top.
Garnish it with a fresh sprig of mint and serve it warm.
Enjoy your meal!
