Ingredients :

• The Camembert — A real Camembert de Normandie AOP if you can find it, but a classic pasteurized milk camembert does the job just fine here. What really matters: that it is at room temperature before going into the oven. A camembert taken cold from the fridge will cook unevenly—the rind hardens before the center has time to melt.
• Blood Oranges — This is what gives the recipe its character. Blood oranges have a finer acidity and a slight bitterness that classic oranges don’t have. If you can’t find any—they are only available for a few weeks in winter—Navel oranges will do, but the result will be a bit less visually interesting, minus that burgundy red.
• Raisins — Classic golden raisins work very well. Zante currants or Sultanas provide a slightly different sweetness if you want to vary. The idea is that they swell during cooking, absorb the orange juice, and become almost candied.
• Honey — A drizzle just before serving, not during cooking—honey burns quickly in the oven and would become bitter. Acacia honey to stay subtle, or chestnut honey if you like bold flavors.