Traditional style Normandy French camembert, with hints of brassica and wet straw – match with cider, crusty bread and crisp apples.
Camembert baked with Caramelised Apple, Crème Fraîche & Roasted Hazelnuts
Yes, this is the cheesy dessert you have been looking for!
Yes, this is the cheesy dessert you have been looking for!
Another baked cheese, but this time, sweet. If there is a wood-fired oven in your vicinity, use it, as this recipe works very well in one. However, a regular oven is perfectly adequate.
Ingredients:
- 50 g unsalted butter
- 2 red apples, peeled, cored and quartered
- 1½ tablespoons caster sugar
- 80 g (¹⁄³ cup) crème fraîche
- 250 g Camembert, halved horizontally
- 2 tablespoons roasted hazelnuts, chopped
Method:
- Preheat the oven to 220°C conventional.
- Melt the butter in a large saucepan over medium heat, add the apple and sugar and cook, stirring occasionally, for 10 minutes or until the sugar starts to caramelise.
- Remove the apple mixture from the pan and set aside to cool. Divide the crème fraîche between two small round ovenproof ramekins that will comfortably fit the Camembert.
- Top each with a Camembert half and the cooked apple, then transfer to the oven and bake for 8–10 minutes, until oozy (don’t let the Camembert melt too much).
- Sprinkle with the hazelnuts and serve with spoons.
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