Baked Brie And Fruit Confit Food

BAKED BRIE WITH FRUIT AND TOASTED WALNUTS

Steps:

• Preheat oven to 375 degrees F
• Melt butter in pan and add peaches. Cook until tender.
• Add in brown sugar, stir until melted and saucy.
• Add in apple juice, cook until slightly thickened.
• Add in blackberries, stir until berries are warm.
• Put brie in an oven proof pan and bake for 10-15 minutes.
• Remove from oven and top with fruit mixture.
• Serve with crackers and bread

BAKED BRIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
• Serve with crackers.

BAKED BRIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt. Serve with crackers.

FRUIT COMPOTE WITH BRIE

Steps:

• Place cheese on an ungreased oven-proof serving plate. Bake at 400° until cheese is softened, 8-10 minutes., Meanwhile, in a small saucepan, combine the golden raisins and cherries, apple juice and vanilla; bring to a boil. Remove from the heat; stir in preserves. Spoon over cheese. Serve with crackers.

BAKED BRIE AND FRUIT CONFIT

Steps:

• Preheat the oven to 325 degrees. In a saucepan, melt butter and toss in the almonds until lightly toasted. Put the brie in a baking dish and cover with the sugar, and top with the almonds on all sides if possible. Bake in the oven for 10-15 minutes. Put everything in a saucepan and bring to a boil. Lower heat to a simmer, and cook for about 15-20 minutes. You can add more sugar if you like. Serve the brie with the confit poured gently on top, with the sauce dribbling down the side. Serve with toasted sliced french bread, crackers, and slices of pear

BAKED BRIE EN CROUTE

Steps:

• Preheat oven to 375°F.
• Defrost puff pastry for approximately 15 to 20 minutes and unfold.
• In a saucepan, melt the butter over medium heat.
• Saute the walnuts in the butter until golden brown, approximately 5 minutes.
• Add the cinnamon and stir until walnuts are coated well.
• Carefully slice the top rind ONLY off of the brie round.
• Spread your choice of fruit preserves over the top of the brie.
• Then place the walnut mixture on top of the Brie ad fruit and sprinkle the brown sugar over the top.
• Lay the puff pastry out on a flat surface.
• Place the brie in the center of the pastry.
• Gather up the edges of the brie, pressing around the brie and gather at the top.
• Gently squeeze together the excess dough and tie together with a piece of kitchen twine.
• Brush the beaten egg over top and side of Brie.
• Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
• Serve with crackers.

BAKED BRIE WITH CARAMEL SAUCE AND FRUIT

Steps:

• Preheat oven to 350.
• Melt butter in saucepan over medium heat. Add brown sugar, corn syrup, and flour. Bring to a boil stirring constantly. Reduce heat and simmer for 5 minutes continuously stirring. Remove from heat. Once mixture is lukewarm, add milk and stir until smooth. (It will be lumpy at first- just keep stirring.) Add pecans - I used about a handful of halved pecans broken into fairly large pieces.
• Place brie into oven until melted- only 5 minutes or so- you will know if you touch the outside and it moves with the melted cheese inside.
• Take brie from oven and onto a serving platter. Warm caramel/pecan mixture if it has cooled, and pour over the top. Serve with sliced apples. Enjoy!
• **NOTE: If you choose a slice of brie instead of a round, you should not bake the brie. It would melt all over the place. Just take out to room temperature, pour warm caramel sauce over it-- that should soften it enough to still be delicious.

BAKED BRIE WITH BOOZY FRUIT

Steps:

• Preheat oven to 350 degrees. Toast pecans on a baking sheet until darkened slightly, 10 to 12 minutes. Grind in a food processor.
• Increase heat to 400 degrees. Unfold pastry on a lightly floured work surface. Sprinkle pecans evenly over half of pastry; fold over other half and pinch edges to seal. Cut pastry in half crosswise; pinch cut edges to seal. Roll out one half to an 8-inch square.
• Brush 1 tablespoon Dijon on one side of Brie. Place in center of rolled-out pastry, mustard-side down. Brush remaining 1 tablespoon Dijon on top of Brie. Roll out remaining half of pastry to a 9-inch square. Center over Brie and gently press around it to remove any air pockets. Trim pastry, leaving a 1/2-inch border around Brie. Transfer to a parchment-lined baking sheet. Gather dough scraps and reroll to 1/8 inch thick. Using cookie cutters or a paring knife, cut out leaf shapes and score cutouts to create veins. Transfer cutouts to sheet with Brie. Freeze until pastry is firm, about 20 minutes.
• Brush top and sides of pastry with egg. Adhere cutouts to top of pastry in a decorative pattern, and brush cutouts with egg. Bake 30 minutes. Reduce heat to 350 degrees and continue baking until pastry is puffed and golden brown, 25 to 30 minutes more (if it's browning too quickly, loosely cover with foil). Serve hot, with Boozy Fruit, apple wedges, and baguette slices.