Calvados Apples over Baked Brie

Calvados apples over baked brie make an excellent fall appetizer. Don’t you love appetizers that are easy to prepare and devoured by your
friends and family?

I do too!

Since we are firmly into apple season, I thought
it was a great time to share this elegant treat.

For this recipe, you’ll want a brie round, rather than a wedge because you’re going
to bake it to oozing perfection! I generally select double cream brie which
just means the brie has been made with double the cream and that means it will be rich and full of body. To bake the brie just unwrap it and place it on a lined baking
sheet.  Place it in the oven for 4-5 minutes until it is soft to the touch on top.

The luxurious topping is simple, just cook peeled and chopped tart apples in butter until
they begin to soften.  Next, add sugar, cinnamon, and Calvados, an apple brandy,
and continue to cook until most of the moisture is gone. Add the pecans and
cook until they have a warm and toasted fragrance. This sticky apple topping
will be poured over the warm brie and served immediately with French bread or fresh
apple slices.

I think the fresh apples in red and green make a gorgeous platter but more
importantly, a little bit of magic happens when you mix the buttery cheese, the
sweet topping, and the crisp tart fresh apples!

Calvados Apples over Baked Brie

1 6–8-ounce brie round

2 tablespoons butter

2 medium apples, such as Pink Lady or Granny Smith, peeled and chopped

½ cup pecans

¼ cup brown sugar

½ teaspoon vanilla

2 tablespoons Calvados

¼ teaspoon cinnamon

Pinch salt

Preheat the oven to 350 degrees.  Line a rimmed baking sheet with parchment paper and place the brie wheel on the paper.  Cook brie for 5-7 minutes keeping a close eye on it.  You want the cheese to be soft and oozing but not runny.  Meanwhile, melt the butter in a small chef’s pan, add apples and cook for 3-4 minutes until they begin to soften.  Add the sugar, salt, cinnamon, and Calvados and cook until sugar dissolves.  Add pecans and cook until the liquid has thickened and the pecans are fragrant.  Remove the pan from the heat and stir in the vanilla.  Pour the warm apple mixture over the cheese and serve at once with crackers, French bread, or sliced apple wedges. 

Nothing says fall like Calvados
apples over baked brie, serve it at your next gathering with your favorite cocktail or a glass of champagne of course!

I’m busily preparing for my first of 3 European Bread classes beginning this Friday. I can tell you that my home has never smelled more welcoming as I’ve been testing these new techniques, straight form Paris! If you wanted this class and were unable to book registration in time, I have good news! I’ve added a third date!! See all the details here and Register NOW!

XO
Lorie