| 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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