1 cup Roasted Chunky Apple Sauce, made with Granny Smith apples (recipe follows)
2.2 lbs brie (an 8inch wheel)
4 baguettes, cut into pieces that are 1/2inch
Have the apples at and roasted room temperature.
Preheat the oven to 350 degrees.
Slice the Brie in half horizontally. Put the bottom half, cut side up, in a 9inch glass pie plate. Scatter the apples over the cheese and set the top half of the cheese back in place, cut side down. Press gently.
Bake for 40 to 50 minutes or until the cheese is melted and beginning to bubble. Serve with sliced bread.
Calories 248 (From Fat 135); Fat 15g (Saturated 9g); Cholesterol 50mg; Sodium 359mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 11g.
Roasted Chunky Apple Sauce
Meats are complemented by this sweet sauce. Try it.
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6 medium apples (8 oz each), such as Cortland or Granny Smith, peeled and cored
1/2 cup apple cider
1/3 cup lightly packed light brown sugar
1 tbsp freshly squeezed lemon juice
Preheat the oven to 400 degrees.
Slice the apples. Toss all of the ingredients together in a 15 x 10inch skillet. Roast until tender, gently tossing for approximately 45 minutes. The apples will have started to caramelize and will be brown. Pay attention to tenderness and the caramelization, not the time that is roasting. Older and drier apples may take.
Serve warm or refrigerate in an airtight container. Rewarm over low heat or in the microwave. May be made.
Calories 65 (From fat 0); Total fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 3mg; Carbohydrates 17g (Dietary Fiber 1g); Protein 0g.
There is a difference between apple and cider juice. Cider has a fuller taste, although you can use either.