Crunchy Camembert parcels, with a sweet and sour topping

Preparation

1. Wrap each Camembert cube in a double thickness of filo pastry to be sure there are no leaks. Put them on one side in a cool place.

   Make a caramel in a thick bottomed pan with the 30g of granulated sugar, but with no added water. Once the sugar has started to caramelise, add the cider vinegar. Reduce the mixture by half and add the Pommeau. Reduce the mixture by half again and add the icing sugar, before leaving the pan to cool off.

   To cook the crunchy Camembert parcels, heat the peanut oil in a nonstick frying pan. Once the pan is hot, put in the parcels and brown them all over. Once cooked, shake them gently on a sheet of kitchen paper towel to absorb the excess fat. Lay the crunchy Camembert parcels out on their serving plate and sprinkle with the sweet and sour caramel.

   Footnotes:

   * Pommeau is Normandy speciality, made from apple juice cut with Calvados, having an ABV of 17 percent. It is made on the same principle as Pineau des Charentes, which is grape juice cut with Cognac, also with an ABV of 17 percent.