Trish Deseine

Apples Baked with Camembert

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Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
Trish's French Kitchen
Trish's French Kitchen

By Trish Deseine

Published 2008

  • About

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 large cooking apples
  • 80 g melted butter
  • 5-6 tablespoons choppe

Method

Preheat the oven to 200°C/400°F/gas mark 6.

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