| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Dips & snac | 16 | Servings | ||
INGREDIENTS
| 3/4 | c | Pitted dates; chopped |
| 1 | sm | Apple; peeled, cored & diced |
| 1 | sm | Firm; ripe pear, peeled, cored & diced |
| 1/2 | c | Dried cranberries |
| 1/2 | c | Pecans |
| 1/3 | c | Rose wine; apple juice, or apple jack |
| 2 | lb | Wheel ripe Brie; well chilled |
| 1 | lg | Baguette; thinly sliced & toasted if desired |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl, combine dates, apple, pear, cranberries, pecans. Add wine, apple juice or apple jack. Set mixture aside to allow fruit to marinate and soften for 2 hours. Cut Brie wheel in half horizontally to make two layers. Place one layer, rind-side down, in a serving dish. Spread with 2-1/4 cups of the fruit mixture. Place remaining half of Brie on top of fruit with rind-side facing up to enclose the fruit. Spoon remaining fruit mixture onto center top of Brie Wheel. Seal with plastic wrap and refrigerate up to two days. Bake Brie, uncovered, in a 350 degree oven until it melts and the edges and the center is warm, approximately 25-30 minutes. Do not overcook as it will be runny and difficult to spread. To serve, spread melted Brie onto sliced Baguette. NOTES : This is a favorite Dinner Club recipe that Gerri makes. It always gets great applause. Recipe by: Gerri & Ray Patrick Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@earthlink.net> on Dec 18, 1997
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