Pour the oil into a skillet set over medium heat. Add the onion and ginger and cook 2 minutes. Add the fruit and cook 2 minutes more. Add the brown sugar, vinegar, cinnamon and cloves and cook, stirring occasionally, until the mixture begins to thicken slightly. Remove from the heat, cool and then store in the fridge until needed.
Preheat the barbecue to medium. Line a small tinfoil pan with a piece of parchment paper slightly larger than the round of cheese. Place the cheese in the pan and set on one side of the barbecue. Close the lid and turn the heat off underneath the cheese, leave the other side of the barbecue set to medium. Heat the cheese for 5 minutes, or until warm and soft to the touch. Carefully slide the cheese on to a serving plate. Serve with slices of baguette and the conserve.