| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 4 | Servings | |
INGREDIENTS
| 1 | 5-oz mini Brie | |
| 2 | tb | Butter or margarine |
| 3/4 | c | Firmly packed brown sugar |
| 1/4 | c | Light corn syrup |
| 1 1/2 | tb | Flour |
| 1/4 | c | Milk |
| 1/2 | c | Coarsely chopped pecans; toasted |
| 1 | tb | Lemon juice |
| 1/4 | c | Water |
| Apple; pear wedges | ||
| Grapes |
INSTRUCTIONS
From: Catherine F Ramey <rameycf@MAIL.AUBURN.EDU> Date: Wed, 24 Jul 1996 13:07:33 -0500 from Southern Living magazine Place Brie on large serving plate. Melt butter in pan; add brown sugar, corn syrup and flour; stirring well. Bring to boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat; cool to lukewarm. Gradually stir in milk. Pour caramel over Brie, sprinkle with Pecans. Combine lemon juice and water; toss with fruit wedges. Drain. Arrange fruit around Brie. Serve immediately. EAT-L Digest 23 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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