Baked Brie with Apples and Walnuts

Heat the oven to 175°C (350°F). Put the unwrapped Brie in a small oven-safe dish or on a parchment-lined baking sheet. Leave its edible rind intact; do not bake it in any packaging or wooden box.

Bake the Brie for 12 to 15 minutes, until the centre feels soft and warm when gently pressed through the rind. Keep it in the dish if it is very soft, and avoid baking until the cheese bursts through the rind.

While the Brie bakes, put the walnuts in a dry small skillet over medium heat. Stir for 2 to 3 minutes until fragrant and lightly coloured, then transfer to a plate. Watch closely because they can scorch quickly.

Add the olive oil and apple slices to the same skillet. Cook over medium heat for 3 to 4 minutes, turning once, until the slices begin to soften but still hold their shape. Stir in the maple syrup and water and cook for about 1 minute, until the apples are glossy and the liquid lightly coats them.

Let the Brie stand for 2 minutes after baking, then spoon the warm apples over it and scatter on the walnuts. Serve at once with crackers or toasted baguette slices. The rind is edible; cut through it to reach the warm centre.

For leftovers, cool promptly and refrigerate in a shallow covered container within 2 hours. Use within 2 to 3 days. Reheat only the portion needed to 74°C (165°F) and discard any reheated portion left uneaten. The texture will be softer after storage.