“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.
Eva Kolenko
3tbspchopped dried apricots
¼cupdiced unpeeled red apple
2tbspdried cranberries
3tbspsweet muscat wine or apple juice
1round (8 oz.) brie cheese, well chilled
2tbspchopped toasted pecans
Toasted baguette slices
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.
Nutrition Facts
Servings 0
Amount Per Serving
Calories256Calories from Fat 87
% Daily Value *
Total Fat9.6g15%
Saturated Fat5.1g26%
Cholesterol28mg10%
Sodium429mg18%
Total Carbohydrate31g11%
Dietary Fiber1.5g6%
Protein11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
