250g Camembert such as Dalewood Fromage
A drizzle of olive oil
3 Sprigs of thyme
2 Pink Lady Apples, cored and cut into slices (skin on)
3 – 4 Tbsp Muscavado sugar or dark brown sugar
Toasted baguette slices to serve
Preheat the oven to 180C.
Place the Camembert into an ovenproof dish where it fits quite snug.
Cut criss-cross slits into the centre part of the cheese-making sure not to score the outer rind (you wan to hold the cheese in its shape). Lightly drizzle with olive oil and roast in the oven for 15 minutes.
While the cheese is roasting, heat the butter in a non-stick frying pan until it just starts to bubble and then add the sugar and allow it to heat through. About a minute.
Add the apple slices and thyme sprigs & cook over a medium heat, swirling everything around until the apples start turning a golden brown colour and the sauce starts to thicken.
When the cheese comes out the oven, top with some of the apples and then pierce the sides to allow some of the molten centre to ooze out.
Serve with toasted baguette to pile on top.
Serves 2 – 4 as a snack (dessert or cheese course)
Courtesy of Sam Linsell