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Sandrines in Boston, MA
Brie
Dessert
4
Ingredients
- 8 or 10 oz Ile de France Brie
- 2 each Flat bread
- 1 lb Dried fruit compote
- ½ cup Raisins
- ½ cup Dried figs, diced
- ½ cup Dried dates, diced
- ½ cup Dried prunes, diced
- ½ cup Dried cranberry, diced
- ½ cup Dried apricot, diced
- 16 ounces Dry white wine
- 3 pinch All Spice powder
- 2 pinch Anise powder
Instructions
- Directions for dried fruit compote: Pour white wine into a pot and put on the stove. Add the All spice and anise powder to the wine and bring to a boil. Then add all the dried fruits and cook until all of the liquid is gone. (If it is to dry add a little water). Cool down, and let stand for one day.
- Directions for stuffed Brie: Slice the Brie in half, (so you have two half rounds). On one half spread the dried fruit compote so it is approximately a 1/2” thick. Then put the other half on top and cover the sides, so there are no wholes left. Keep refrigerated for one day. To serve, place the toasted flat bread on a plate with the four pieces of Brie on top of it.
