Baked camembert with apple chutney

Name: Baked camembert with apple chutney
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 large apples (750 g; e.g. Cox Orange); 150 g Shallots; 1-2 TABLESPOONS + 1⁄8 l Apple vinegar; 75 g dried cranberries or raisins; 100 g demerara sugar; 1 small bay leaf; 1 Cinnamon stick; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 stem(s) Rosemary; 4 (125 g each) round camemberts; 1-2 TABLESPOONS Honey; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 large apples (750 g; e.g. Cox Orange)
150 g Shallots
1-2 TABLESPOONS + 1⁄8 l Apple vinegar
75 g dried cranberries or raisins
100 g demerara sugar
1 small bay leaf
1 Cinnamon stick
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 stem(s) Rosemary
4 (125 g each) round camemberts
1-2 TABLESPOONS Honey
baking paper

Directions

1
Peel and quarter the apples and remove the core. Cut the apples into small cubes. Peel shallots and cut them into fine slices. 1⁄3 Mix apples with 1-2 tbsp vinegar.
2
Rest apples, shallots, cranberries, 1⁄8 l vinegar, sugar, bay leaf, cinnamon stick and 1 teaspoon salt in a pot mix. Leave to stand for about 10 minutes. Bring to the boil and simmer at low heat for 15-20 minutes.
3
Stir from time to time. Stir in remaining apple cubes, bring to the boil again. Season chutney with salt and pepper. Let it cool down.
4
Wash the rosemary, pluck the needles and chop them coarsely. Place the camemberts on a baking tray lined with baking paper and brush with honey. Sprinkle with rosemary. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 10-12 minutes.
5
Arrange cheese and chutney on plates. Garnish with rosemary. Serve with baguette.