Best Baked Brie With Boozy Fruit Recipes

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BAKED BRIE WITH FRUIT AND TOASTED WALNUTS



Baked Brie with Fruit and Toasted Walnuts image

Baked Brie with fruit can really put on a show, not only is it pretty but it's delicious too. The best part though is how easy it all comes together

Provided by Leigh Anne Wilkes

Categories     Appetizer

Time 30m

Number Of Ingredients 7

2 peaches (skinned and diced)
1 cup blackberries
1 Tbsp butter
1/4 cup brown sugar
1/4 cup apple juice
1/2 - 1 cup toasted walnuts
1 14 oz. brie (round)

Steps:

  • Preheat oven to 375 degrees F
  • Melt butter in pan and add peaches. Cook until tender.
  • Add in brown sugar, stir until melted and saucy.
  • Add in apple juice, cook until slightly thickened.
  • Add in blackberries, stir until berries are warm.
  • Put brie in an oven proof pan and bake for 10-15 minutes.
  • Remove from oven and top with fruit mixture.
  • Serve with crackers and bread

Nutrition Facts : Calories 87 kcal, Carbohydrate 17 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 21 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

BAKED BRIE WITH BOOZY FRUIT



Baked Brie with Boozy Fruit image

This grand appetizer uses store-bought puff pastry. Express your artistic side with the pastry leaf decoration.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h40m

Number Of Ingredients 7

1/2 cup pecans
1 package (14 to 16 ounces) all-butter puff pastry, thawed
Unbleached all-purpose flour, for dusting
2 tablespoons Dijon mustard
1 round wheel (about 6 inches) Brie (1 pound)
Boozy Fruit, for serving
Apple wedges and baguette slices, for serving

Steps:

  • Preheat oven to 350 degrees. Toast pecans on a baking sheet until darkened slightly, 10 to 12 minutes. Grind in a food processor.
  • Increase heat to 400 degrees. Unfold pastry on a lightly floured work surface. Sprinkle pecans evenly over half of pastry; fold over other half and pinch edges to seal. Cut pastry in half crosswise; pinch cut edges to seal. Roll out one half to an 8-inch square.
  • Brush 1 tablespoon Dijon on one side of Brie. Place in center of rolled-out pastry, mustard-side down. Brush remaining 1 tablespoon Dijon on top of Brie. Roll out remaining half of pastry to a 9-inch square. Center over Brie and gently press around it to remove any air pockets. Trim pastry, leaving a 1/2-inch border around Brie. Transfer to a parchment-lined baking sheet. Gather dough scraps and reroll to 1/8 inch thick. Using cookie cutters or a paring knife, cut out leaf shapes and score cutouts to create veins. Transfer cutouts to sheet with Brie. Freeze until pastry is firm, about 20 minutes.
  • Brush top and sides of pastry with egg. Adhere cutouts to top of pastry in a decorative pattern, and brush cutouts with egg. Bake 30 minutes. Reduce heat to 350 degrees and continue baking until pastry is puffed and golden brown, 25 to 30 minutes more (if it's browning too quickly, loosely cover with foil). Serve hot, with Boozy Fruit, apple wedges, and baguette slices.

BAKED BRIE



Baked Brie image

Ina Garten's Baked Brie for Food Network makes a near-effortless, crowd-pleasing appetizer.

Provided by Ina Garten

Categories     appetizer

Time 12m

Yield 6 to 8 servings

Number Of Ingredients 2

1/4 wheel brie
4 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
  • Serve with crackers.

BOOZY FRUIT



Boozy Fruit image

You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Yield Makes 2 cups

Number Of Ingredients 7

1/2 cup dried Calimyrna figs, coarsely chopped
1/2 cup dried tart California apricots, coarsely chopped
1/2 cup dried pears, coarsely chopped
1/4 cup raisins
2 cups port wine
1 cinnamon stick
Large pinch of kosher salt

Steps:

  • Combine all ingredients in a small saucepan. Bring to a boil; cook, stirring occasionally, until port just starts to turn syrupy, 8 to 10 minutes. (Sauce will continue to thicken as it cools.) Let cool completely. Remove cinnamon stick and serve, or store, covered, in refrigerator up to 1 week.

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