Stuffed French Brie with Calvados marinated Apples


  • Half a wheel of brie
  • 6 Pink Lady peeled and cut into 8 wedges each
  • Butter
  • 3 Tbsp white sugar
  • ½ cup Calvados


  1. In a frying pan, melt some butter and fry the wedges until they have a good golden brown colour.
  2. Once the apple is a good colour add white sugar and turn the heat down, keep cooking until the sugar starts to turn into a caramel, then bring heat back up to full power, add Calvados and light it on fire with a lighter (watch your eyebrows!).
  3. Transfer the apples and the juice to a tray to cool down.
  4. Cut the brie in half (width ways) with a long knife using warm water to warm up the blade (it helps if the brie is very cold).
  5. Place the cooked apples over the entire surface of the cut brie.
  6. Add the rest of the juice and another 2Tbsp of Calvados, put the other half of the brie back on top and press it gently.
  7. Keep it covered in the fridge for at least 5 days before serving.