Advertisement
Apples Baked with Camembert
- For
4
- Difficulty
Easy
Published 2008
If you want to go even faster, you could always skip the peeling and hazelnut-coating part and simply bake the apples stuffed with Camembert. Either way, I like to turn the oven up high so that the apples puff up, making the end result delectably messy.
Ingredients
4 80 g 5-6 tablespoons
Method
Peel the apples and cut a thin slice at their base to even them out if they don’t stay upright. Core them, cutting out quite a large cavity.
Try to keep the bottom intact so that the cheese doesn’t leak out too much during coo
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe