Baked Camembert with Apple Crisps & Calvados Syrup 

As the nights get chillier there’s nothing better than bringing a whole baked Camembert in its box to the table, oozing creamy warmth. This recipe also celebrates the sweetness of the apple season to set us up for winter. 

SERVES 4 AS A MEAL OR 6 AS AN AFTER DINNER ALTERNATIVE TO A CHEESEBOARD 

Ingredients: 

For the apple crisps 

3 medium-sized apples, peeled and cored 

2 tablespoons sunflower oil 

2 tablespoons Highbank Syrup 

a pinch of salt flakes 

For the cheese 

1 whole Camembert in its box 

2 cloves garlic, peeled and sliced into thin slivers 

1 tablespoon fennel seeds 

2 sprigs of fresh rosemary 

olive oil, for drizzling 

30ml maple syrup 

2 tablespoons Calvados 

Method: 

Preheat the oven to 180°C. 

Cut the apples into thin, round slices as finely as you can (a mandolin works brilliantly). Place some parchment paper on a baking sheet and lay the slices on top – be careful that they don’t overlap (you may need several baking sheets). 

Mix the sunflower oil, Highbank syrup and salt together in a bowl and drizzle this over the apple slices. 

Bake in the oven for 10–15 minutes, until the edges are brown and crimped. Remove from the oven – they will crisp up as they cool. 

While the crisps are baking, unwrap the Camembert and slice off the top rind. You can discard this or eat it on a cracker if you like, as a cook’s perk. Place the cheese back in its box and press the garlic slivers, fennel seeds and rosemary sprigs into it. Finally, drizzle a little olive oil over the top. 

While the apple crisps cool, bake the cheese in its box on a baking tray in the oven for up to 20 minutes. Meanwhile, heat the maple syrup and Calvados together in a small saucepan over a medium heat and bring them to the boil. Boil gently for two minutes, stirring. 

Arrange the apple crisps around the baked Camembert and drizzle the Calvados syrup over the hot cheese to serve.