Appetizers

Melted Brie with wine-sauced fruit

 

 

Your guests may have enjoyed the oozy translucence of melted Brie before, but they’ve probably never experienced it quite like this—surrounded with the fruits and nuts of this wondrous season.

 

 

1            medium apple or pear, cored, peeled and chopped

1/3            cup snipped pitted dates

¼            cup dried currants or raisins

3            tablespoons rosé wine or apple juice

¼            cup chopped pecans, toasted

2             8-ounce rounds Brie cheese (each about 4 inches in diameter

2             tablespoons apple jelly, melted

Assorted crackers or toasted baguette slices.

 

1. In a small bowl, combine chopped apple or pear, snipped dates, currants or raisins, and wine or apple juice.  Cover and let stand for 2 hours; do not drain.  Stir in toasted pecans.
2. Preheat oven to 350º F.  Cut one Brie round in half horizontally.  Place one-half Brie round, cut side up, in an ungreased 9-inch pie plate.  Top with one-fourth of the fruit mixture (about 1/3 cup). Top with the remaining half of the Brie round, cut side down.  Top with another one-fourth of the fruits mixture (about 1/3 cup)
3. Bake, uncovered in preheated oven for 10 to 12 minuets or until Brie is softened and warm.  Drizzle top with 1 tablespoon of the melted jelly.
4. Repeat with remaining Brie round, fruit mixture, and apple jelly.  Serve with cracker or toasted baguette slices.  Makes 10 to 12 servings.

 

From the kitchen of Sharon Bayer