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Dessert poutine with Léo


4 to 6 portions

Ingredients

  • 2 litres (8 cups) apples, peeled and cut into sticks
  • 30 ml (2 tbsp.) unsalted butter, melted
  • 3 ml (½ tsp.) ground cinnamon
  • 45 ml (3 tbsp.) salted butter
  • 180 ml (¾ cup) brown sugar
  • 180 ml (¾ cup) 35% or 15% cooking cream
  • 3 ml (½ tsp.) pure vanilla extract
  • 150 g. (5⅓ oz) Léo cheese

Preparation

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  • Preheat oven to 260oC (500oF). Coat the apples in melted butter and place on a baking sheet. Bake 15 to 20 minutes or until tender and golden. Stir the apples a few times while cooking.
  • Meanwhile, melt butter in a saucepan over medium heat and add the brown sugar, cream and vanilla. Bring to a boil and let simmer for 5 minutes. Keep warm.
  • Dice the cheese. Add the extra maple Port wine contained in the cheese package into the sauce.
  • Divide the hot apples between 4 to 6 bowls. Cover with sauce and garnish with cheese.

Suggestion

  • You can also try this recipe with Le St-Charles or even Cheddar Perron with port wine or Cheddar Perron with brambasia liqueur that tastes like raspberries.

Storage

  • The sauce can be prepared in advance and will keep in the refrigerator for 4 to 5 days. Final preparation of the poutine, however, must be done just before eating.

You can use these cheeses for this recipe

Accompaniments

Fruity and extra sweet

These syrupy wines or ciders contain a high rate of sugar and stand out by their dazzling aromas with notes of tropical fruit and honey.

See wines