Caramel Apple Baked Brie
Sweet and tart and creamy, oh my! Imported Brie covered in a warm blanket of caramel and apples is ah-mazing!
To Make the Apple-Scented Caramel
- 2 tbsp apple juice
- 1/3 cup granulated sugar
- 2 tbsp heavy cream
To Assemble the Brie and Serve
- 14 oz wheel of Imported Brie (5-inch round)
- 1/2 cup Fuji apples, peeled, cored, and cut into 1/2-inch dice
- 1/4 cup dried cherries
- 1/4 cup sliced almond
- Crackers, sliced baguette, or crostini
Make the Apple-Scented Caramel*
In a high-sided saucepan, stir together apple juice and sugar. Cook over medium-low heat, stirring often, until sugar is dissolved. If needed, dip a heat-proof basting brush in water and clean any sugar crystals from the sides of the saucepan while the sugar is dissolving.
Raise heat to high and cook until sugar mixture is a deep amber color, about 3-4 minutes. Gently swirl the pan a few times during the cooking process; do not stir. If you see any crystals forming around the sides of the saucepan, clean them with your moistened basting brush, as in step 1.
Remove from heat and slowly whisk in heavy cream. Caramel will bubble heavily and rise in the pot. Continue whisking until bubbling subsides and caramel is smooth.
Let caramel stand for about 5 minutes
Assemble the Brie and Serve
Preheat oven to 350 degrees F with rack in middle position. Line a rimmed baking sheet with parchment.
Place Brie round on the prepared baking sheet. Gently fold apples, cherries, and sliced almonds into the caramel sauce.
Mound the caramel-coated fruit and nuts onto the center of the Brie. (If there is any caramel left in the saucepan, save it for plating.)
Bake Brie for 8-10 minutes, until soft and warm. Transfer Brie to a serving dish. Drizzle with any leftover caramel sauce, if desired, and serve warm with crackers, sliced baguette, or crostini.
*If desired, 1/4 cup of your favorite store bought caramel sauce may be substituted for the homemade apple-scented caramel.