Break through the crust of a baked Camembert and it runs; spoon warm jam over it and the table goes quiet. Maison Perrotte’s Apple, Salted Butter Caramel & Calvados Jam, like a tarte tatin in a jar, brings buttery roundness and warmth.
Serves 4 · 25 min
- Unwrap a whole 8-oz (250 g) Camembert, put it back in its wooden box without the lid and set it on a baking sheet.
- Score the top in a crisscross pattern and bake at 400°F (200°C) for 15 minutes, until soft and runny inside.
- Meanwhile, warm 3 tbsp of the apple, salted butter caramel & Calvados jam.
- Spoon the jam over the hot cheese, scatter with chopped walnuts and serve with toasted baguette slices for dipping.
The star of this recipe: Apple, Salted Butter Caramel & Calvados Jam, by Maison Perrotte.
