Ooey-gooey warm cheese topped with sweet, syrupy apples makes for a great starter at your next gathering.
The slightly salty cheese is nicely contrasted by sweet, bourbon-spiked apples.
Dont be tempted to shop for a wedge of Brie here, a full round is a must.
Photo:Greg Dupree, Prop Stylist: Claire Spollen, Food Stylist: Emily Hall
Brie rounds found at supermarkets are ideal for this recipe.
Skip the fancier kinds of brie as they can melt faster and ooze out.
Feel free to swap in a same-sized round of Camembert.
Greg Dupree, Prop Stylist: Claire Spollen, Food Stylist: Emily Hall
This recipe was developed by Tricia Manzanero.
Cook apples in a skillet:
Melt butter in a medium nonstick skillet over medium until bubbly.
Add apple; cook, stirring and flipping occasionally, until slightly browned and softened, about 5 minutes.
Greg Dupree, Prop Stylist: Claire Spollen, Food Stylist: Emily Hall
Stir in sugar, orange zest, and orange juice.
Cook, stirring, until sugar dissolves and apple is tender, 3 to 4 minutes.
(Be careful if using a gas stove; mixture may light on fire.
Greg Dupree, Prop Stylist: Claire Spollen, Food Stylist: Emily Hall
If it does, cook until flame goes out.)
Bake the Brie:
Meanwhile, place Brie round on prepared baking sheet.
Bake until soft tothe touch, about 12 minutes.
Spoon apple mixture over Brie; sprinkle with pistachios.
Serve with crackers and/or crostini.
Make-Ahead:Actually, dont.
