Brie with Dried Fruit and Nuts
This is another of my favorite brie recipes, adapted from a Salvation Sisters website. It’s really quite simple, and the presentation is impressive. I have been making this for years with various modifications. (In a pinch, I use caramel sundae syrup in lieu of the brown sugar mixture, mixed with the fruit and nuts on top of the brie). This can be served either warm or at room temperature with crackers and sliced apples, pears, etc.
1 Large 19.6-oz. Double Crème Brie (Alouette or President)
½ Cup Cashews
½ Cup Almonds or Peanuts
½ Cup Dried Apricots, Chopped
½ Cup Dried Cranberries
¾ Cup Brown Sugar
2 Tbsp. Butter
1 Tsp. Cinnamon
¼ Cup Cointreau or Grand Marnier Liquer
Spray clear glass pie plate with cooking spray. Unwrap brie and place in the center of the pie dish. In a small pot, combine the brown sugar, butter, cinnamon and liquer, and bring to a boil, for approx. 2 minutes. Remove from the heat and add the fruit and nuts, stirring well. Pile the mixture on top of the brie. Bake in a preheated 350 degree oven for approx. 20 minutes. Remove from the oven and let sit for approx. 15 minutes before serving. Brie can be served in the clear glass pie plate, or can be transferred to a decorative plate if desired. Serve warm with crackers, sliced fruit, etc.