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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 20 |
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SO delicious, and the topping isn't too sweet. I often make the topping in advance, then just heat the whole thing together right before serving. I usually make this for my annual cookie exchange, and everyone raves about it. Ingredients:
1 cup chopped fresh cranberries |
1/2 cup chopped peeled pear |
2 tablespoons honey |
1 tablespoon currants |
1/4 teaspoon pumpkin pie spice |
3 tablespoons cranberry juice |
2 tablespoons red wine vinegar |
2 teaspoons lemon juice |
15 ounces round ripe brie cheese |
Directions:
1. Combine everything except the brie in a heavy saucepan. Bring to a boil over medium high heat. Cover, reduce heat and simmer 30 mins, stirring frequently.
2. Uncover and cook 5 more minutes, or till slightly thickened. Cool to room temperature.
3. Cut a circle in the top rind of the brie, leaving a 1/4 border. Carefully remove center circle of rind from cheese, leaving border intact.
4. Place the brie in a pretty pie plate or on a small ovenproof platter.
5. Spread cranberry mixture over top. Bake at 350 degrees for 12-15 mins, or just till cheese is bubbly.
6. Serve immediately with french bread, crackers, or slices of apple or pear.
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