This stunning looking party dish is ridiculously easy to make and deliciously decadent to eat.
1/3 cup Alison’s Pantry Tropical fruit blend
3-4 Alison’s Pantry Choice Apricots, coarsely chopped
¼ cup Alison’s Pantry Berry Zest
1 tbsp of Brandy or orange liqueur such as Grand Marnier
3 tbsp of brown sugar
3 tbsp of Maple syrup
1 large ripe Brie, approx 250g
- Pre heat the oven to 180°
- Line a metal pie dish with tin foil and place the unwrapped brie in the centre.
- In a small saucepan combine the brandy, maple syrup and dried fruits and heat gently. When the fruit has plumped and softened slightly add the brown sugar and stir over the heat until completely dissolved.
- Spoon the fruit on top of the cheese, piling it up generously. Drizzle on any remaining glaze and bake in the pre heated oven for 10 minutes. Let the cheese rest for 5 minutes then transfer to a serving plate. Serve warm with crackers or slices of crusty bread.
Recipe from Sophie Gray for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Maple and Brandy Baked Brie with Candied Fruit Crown