This recipe should come with a warning. Highly edible, you may eat the entire thing, I'm sure I ate at least half of the one which was served that day. This picture is nothing like the finished product, just simply a mouth watering example of a perfectly ripe Camembert. I don't own the edition of the LCBO Food and Drink magazine that this particular recipe came from, I only seem to collect the holiday ones, which by the way, are out now.
From the LCBO Food and Drink Autumn 2009
Camembert Tarte Tatin
Glossy cider-glazed apples top thyme-spiked cheese in this easy twist on tarte tatin where rich Camembert takes the place of pastry. Serve with crackers or crusty bread as an hors d'oeuvre of cheese course.
1 Wheel Camembert, 8 oz (250 g)
Tiny thyme sprigs
½ cup (125 mL) hard cider
2 Tbsp (25mL) packed brown sugar
3 Tbsp (45mL) unsalted butter
1 Golden Delicious or McIntosh apple, peeled, cored and sliced
1 Tbsp (15mL) cider vinegar
1 tsp (5mL) minced thyme leaves
¼ tsp (1mL) freshly ground pepper
Thyme sprigs for garnish
1. Preheat oven to 425ºF (220ºC).
2. Put Camembert in a shallow ovenproof dish. With a slim skewer, make holes all over top of Camembert; insert thyme sprigs into holes, using a skewer to poke them down into centre of cheese. Drizzle 1 Tbsp (15mL) cider over Camembert; set aside.
3. In a small saucepan, combine remaining cider and the sugar; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil for 5 to 7 minutes or until cider has reduced to about 2 Tbsp (25mL) and is syrupy. Set aside and keep warm.
4. Clarify butter by melting it it in a small saucepan over medium-low heat. Skim off any foam; pour clear butter into a small nonstick skillet, leaving cloudy residue behind. In a medium bowl, toss apple slices with vinegar, thyme and pepper.
5. Heat clarified butter over medium heat. Add apple slices to skillet more or less in a single layer; cook for 6 to 8 minutes, turning gently, until apple slices are golden brown and tender but not broken up.
6. While apples are cooking, put Camembert in oven; bake for 5 to 7 minutes or until warm and you can hear cider in holes just start to sizzle.
7. Remove Camembert from the oven. Preheat broiler to high. Carefully arrange apple slices decoratively on top of Camembert to cover the top completely. Brush apples with reduced cider. Broil Camembert 4 inches (10cm) from element for 1 to 2 minutes or until apples are glazed and bubbly. Watch carefully to ensure apples don't burn.
8. Garnish Camembert with thyme sprigs; serve cut into wedges.
Serves 4 to 6
The only disclaimer to this recipe, would be that it says serves 4 to 6. I guess that's true if you have 4 or 6 people who have enough self-discipline to resist. The only reason I was able not to inhale the remainder of the dish, was the promise of what was to come....lobster crepes, and endive salad. In fact, tomorrow, I'll post the drink recipe that, after two rather energetic aerobic classes that morning, had me practically flat on my face, but happily tucking-in to the appetizer. Thanks to Jilly for hosting a most delicious luncheon and Marsh for the great appetizer recipe. Looking forward to the next one! :)
Photo Credit: http://www.demijohn.co.uk/content/recipes/images/3.jpg