Our website has detected that you are using Internet Explorer (IE) - a browser we no longer support. We recommend switching browsers to avoid issues with features on the site. View supported browsers here.
Brandied Apple Brie
Yield: 16 servings
Categories
Ingredients
Reorder #
Name
Amount
Market Item
Brandy
1 oz.
Preparation Instructions
Caramel Sauce
Wash hands. Melt sugar down in saucepan, until dark amber and slight smoke. Add melted butter. Slowly stir in heavy whipping cream. Combine until thoroughly incorporated. Caution: mixture will foam up, and is extremely hot. Handle with care. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.
Cheese & Apples
Wash hands. Mix brandy with warmed escalloped apples. Place the small round of brie on a baking pan and top with the apple/brandy mixture. Bake in 370°F oven until cheese is softened. Drizzle Caramel Sauce over top and serve with toasted French Bâtard slices. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.
Share this recipe
