This Baked Apples with Salted Caramel Sauce by Chyka is a great companion for some Fromager d’Affinois cheese, or any other cheese for that matter!
Celebrity style, entertaining queen and Fromager d’Affinois cheese lover Chyka Keebaugh has celebrated the 220th anniversary of the original Pic Nic Society by creating a perfect dessert for picnic lovers everywhere!
“This delicious dessert should be served with Fromager d’Affinois cheese. It’s delicious because it adds a sweet component to the richness of the Fromager d’Afinois cheeses,” Chyka says.
“Australians love cheese as a dessert course and this is a really nice way of serving it, with a beautiful texture and taste.”
The original Real Housewives of Melbourne cast member events queen loves to host a stylish picnic and says many of the appeals of a picnic are the same as 220 years ago – spending time with family and friends while enjoying a beautiful meal in the sunshine.
The caramel should be prepared ahead of time and allowed to cool to at least room temperature, and gently warmed just before serving. It can be kept refrigerated in an airtight container.
Stir sugar and water together in a heavy-based saucepan over medium heat until the sugar has mostly dissolved.
Increase heat to medium-high and bring mixture to a boil, stirring constantly until it is a clear syrup.
Continue to cook and stir until mixture turns sandy and crumbly and then begins to melt again. Keep stirring until it becomes an amber colour (8-10 min).
Remove from heat and carefully pour in the cream while constantly stirring (be careful as the caramel will continue to bubble) until the boiling subsides.
Mix in vanilla and salt. Let caramel sauce stand until room temperature (about 15-20 min). If needed, store refrigerated in an airtight container.
Warm over low heat before serving.
Pre-heat oven to 180C. Place apples on a baking sheet and drizzle lightly with olive oil.
Sprinkle with brown sugar and cinnamon, making sure all the apples are coated.
Bake in oven for approx 25 min until the apples are cooked through and golden brown.
Place room temperature Fromager d’Affinois Le Fromager and Fromager D’Affinois Bleu on a serving dish and cover with warm apples and drizzle with warmed caramel sauce. Enjoy!
Ingredients
Directions
The caramel should be prepared ahead of time and allowed to cool to at least room temperature, and gently warmed just before serving. It can be kept refrigerated in an airtight container.
Stir sugar and water together in a heavy-based saucepan over medium heat until the sugar has mostly dissolved.
Increase heat to medium-high and bring mixture to a boil, stirring constantly until it is a clear syrup.
Continue to cook and stir until mixture turns sandy and crumbly and then begins to melt again. Keep stirring until it becomes an amber colour (8-10 min).
Remove from heat and carefully pour in the cream while constantly stirring (be careful as the caramel will continue to bubble) until the boiling subsides.
Mix in vanilla and salt. Let caramel sauce stand until room temperature (about 15-20 min). If needed, store refrigerated in an airtight container.
Warm over low heat before serving.
Pre-heat oven to 180C. Place apples on a baking sheet and drizzle lightly with olive oil.
Sprinkle with brown sugar and cinnamon, making sure all the apples are coated.
Bake in oven for approx 25 min until the apples are cooked through and golden brown.
Place room temperature Fromager d’Affinois Le Fromager and Fromager D’Affinois Bleu on a serving dish and cover with warm apples and drizzle with warmed caramel sauce. Enjoy!
Notes
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