Melted Brie with Winter Fruits
Eva Kolenko
“I like a really creamy cheese, and you can’t get much creamier than baked brie,” says Sunset former food editor Jerry Di Vecchio. “It’s the equivalent of fondue, but with no work, and it’s great for parties.” In 1987, while Di Vecchio was overseeing the food pages, Sunset shared a filled brie recipe from reader Danielle Lavery of Honolulu. For this update, we opted for a smaller cheese and more brightly colored dried fruits.
How to Make It
1
In a bowl, combine apricots, apple, cranberries, and wine. Set aside, stirring occasionally, until fruit softens and most of liquid is absorbed, about 2 hours.
2
Preheat oven to 350°. Cut brie in half horizontally. Set bottom, cut side up, in a shallow ovenproof baking dish or soup bowl, ideally about 1 1/2 in. deep and 6 in. wide. Stir pecans into fruit mixture, spoon 1/2 cup onto brie, and set other half of cheese in place. Spoon remaining fruit mixture on top, leaving border uncovered.
3
Bake until cheese just melts at edges, 10 to 12 minutes. Serve with baguette slices.
Ingredients
3 tbsp chopped dried apricots
¼ cup diced unpeeled red apple
2 tbsp dried cranberries
3 tbsp sweet muscat wine or apple juice
1 round (8 oz.) brie cheese, well chilled
2 tbsp chopped toasted pecans
Toasted baguette slices
Directions
1
In a bowl, combine apricots, apple, cranberries, and wine. Set aside, stirring occasionally, until fruit softens and most of liquid is absorbed, about 2 hours.
2
Preheat oven to 350°. Cut brie in half horizontally. Set bottom, cut side up, in a shallow ovenproof baking dish or soup bowl, ideally about 1 1/2 in. deep and 6 in. wide. Stir pecans into fruit mixture, spoon 1/2 cup onto brie, and set other half of cheese in place. Spoon remaining fruit mixture on top, leaving border uncovered.
3
Bake until cheese just melts at edges, 10 to 12 minutes. Serve with baguette slices.
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