Friday, July 30, 2010

Sugar and Nut Glazed Brie

I had this fantastic concoction at a wine tasting party a few years ago. My friend, Kara, brought it. I was a bit perplexed about the sugary, nutty, caramel mixture on the top of a wheel of cheese...and then...I tasted it. Hellllooooo dahling! Fantastical. It will be sure to impress if you are having a little shindig and need a fancy schmancy appetizer.

Kara, thank you for getting me this insane recipe...even if it IS 3 years later. I wish I had pictures, but I didn't want to withold the recipe until I made it.

Sugar and Nut Glazed Brie

¼ cup packed brown sugar

¼ cup chopped macadamia nuts or pecans

1 tablespoon brandy

1 (14-ounce) round brie

Apple wedges, for serving

Pear wedges, for serving

2 to 3 tablespoons lemon juice

Crackers, for serving


In a small bowl stir together the sugar, nuts and brandy. Cover and chill for at least 24 hours or up to 1 week.

Preheat over to 500°F.

Place the brie on an overproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an ever layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

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