| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 4 | Servings | |
INGREDIENTS
| 1 | 5-oz mini Brie | |
| 2 | T | Butter or margarine |
| 3/4 | c | Firmly packed brown sugar |
| 1/4 | c | Light corn syrup |
| 1 1/2 | T | Flour |
| 1/4 | c | Milk |
| 1/2 | c | Coarsely chopped pecans |
| toasted | ||
| 1 | T | 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.
A Message from our Provider:
“Jesus feels your pain”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 771
Calories From Fat: 166
Total Fat: 19.3g
Cholesterol: 6.3mg
Sodium: 796.7mg
Potassium: 479.4mg
Carbohydrates: 137.8g
Fiber: 5.6g
Sugar: 72.1g
Protein: 16.3g