Baked camembert with apple chutney

Name: Baked camembert with apple chutney
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Apples (e.g. Cox Orange); 100 g Shallots; 8 TABLESPOONS Honey; 3 TABLESPOONS Wine vinegar; 6 TABLESPOONS apple juice; 5 TABLESPOONS Cranberries (in own juice); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Rosemary; 4 (125 g each) Camembert

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Apples (e.g. Cox Orange)
100 g Shallots
8 TABLESPOONS Honey
3 TABLESPOONS Wine vinegar
6 TABLESPOONS apple juice
5 TABLESPOONS Cranberries (in own juice)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Rosemary
4 (125 g each) Camembert

Directions

1
Peel apples, quarter them and cut out the core. Cut apples into pieces. Peel shallots and cut into slices. Put 5 tablespoons honey, apples and shallots in a pot and mix.
2
Add vinegar and apple juice, bring to the boil and let it boil down for about 30 minutes. Add the cranberries to the apples about 5 minutes before the end of the cooking time. Season to taste with salt and pepper. Let the apple chutney cool down.
3
Wash the rosemary and shake dry. Spread the camembert with 3 tablespoons of honey and place some rosemary on top. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
4
Arrange the camembert and apple chutney on plates. Garnish with rosemary.