Michaela’s tooty-fruity baked brie with apple brandy

1 (13.2 oz) wheel Il de France Brie cheese
1/2 cup chunky orange marmalade
1/4 cup dried blueberries
1/4 cup golden raisins
1 tablespoon Calvados (Apple Brandy)
1 teaspoon pomegranate molasses
1/2 teaspoon cracked black pepper
1/3 cup pine nuts
1/4 cup fresh pomogranate seeds

slices of hearty (toasted) bread for serving


With a sharp knife, slice off the thin top layer of rind from cheese and transfer th a baking dish.
In a small bowl, stir together the marmalade, blueberries, raisins, apple brandy, pomegranate molasses and black pepper.
Pour over the top of brie and sprinkle with pine nuts. Bake for 20-25 minutes until the nuts are golden brown and the cheese is very soft.
Transfer the baked wheel of cheese to a serving platter and sprinkle with pomegranate seeds. Serve with toasted bread.

Yield: 6 servings.

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