Monday, May 10, 2010

Caramel Apple Baked Brie

I made this hot appetizer at Holly's on Friday night - and while this photo certainly doesn't do it justice, it's a warm, gooey, sweet mess that will delight your senses and could quite possibly add 5 pounds in one sitting. 

But that's no reason to not try it.

But first, a disclaimer:  These photos were taken at about 7:30pm with barely any natural light, no flash, and only my overhead potlights on.  I had to use a very small aperture (f/1.8) which resulted in a very small depth of field.  I mean to say that only a small area of each photo is in focus.  So don't blame my poor focussing skills! :)

What you'll need:

Granny Smith or Gala apple, sweetened dried cranberries, pecans (unless allergic), brown sugar, butter, apple juice (or brandy), baguette and a wheel of Brie cheese.


Preheat oven to 350 degrees Fahrenheit.

Peel and chop apple into fairly small pieces.

Chop pecans finely, if using. (And unless you have allergies, I'd recommend using them - they add a wonderful complement to the sweet cranberries and brown sugar!)

Melt butter in a small saucepan over medium heat.  Do not burn! (and I speak from experience...)

Measure out brown sugar and pack loosely.  Add to melted butter and stir well, until melted.

Add apple, pecans and cranberries to butter/sugar mixture, along with 2 tablespoons of apple juice.  You can also use brandy, if you're having a "grown-up" appetizer party.

Lucky dog, you.

Cook mixture for a few minutes until apples are soft.

Meanwhile, slice baguette into thin 1/4" slices, making sure to keep them in order.

Wrap entire cut loaf in foil.

Unwrap Brie cheese and slice in half, horizontally.  Be sure to use a sharp knife.  It may help to run the knife through hot water first so it doesn't stick to the cheese as much.

Place wheel half in ungreased pie pan.  Spoon half of the apple mixture on top of the cheese.

Cover with remaining wheel half, secure with toothpicks.

Pour remaining sauce over top.

Place Brie and baguette in oven and bake 15 to 20 minutes, or until cheese is gooey and sugar mixture is bubbling.

The Brie's rind keeps the soft cheese contained but it spoons out easily for serving.  If you prefer it to melt more, increase your heat to 400 degrees Fahrenheit when baking.  Keep on eye on it, though, because it can burn quickly!

If you are having a grown-up party and don't want to serve from your pie plate (or cake pan, as I have here, because I think my pie plate may be in the garage - don't ask), you can dress this appetizer up.

Using a spatula, carefully move the cheese to a pretty plate.  Make sure it has a lip to catch juices.  Pour juices from pie plate over cheese. 

Place plate on larger serving dish.  Remove bread from foil and arrange around plate.

Be sure to sneak a few bites before bringing this out to your guests or you may not get any!


1/2 cup chopped and peeled Granny Smith apple
1/4 cup sweetened dried cranberries
1 tablespoon pecans (optional)
1/4 cup brown sugar, packed
1 tablespoon butter
2 tablespoons brandy or apple juice
1 small wheel Brie cheese


Thank you for your comments - I appreciate the feedback!

Related Posts Plugin for WordPress, Blogger...