SPIKED AUTUMN SALAD BAKED BRIE RECIPE

Spiked Autumn Salad Baked Brie Recipe image

Provided by ltrodrigu

Number Of Ingredients 17

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BRIE:
kataifi (aka knafeh), a Mediterranean variety often labeled "shredded Phyllo"
Melted butter
1 wheel of Brie
SALAD:
1 cup water
1/2 cup sugar
2 tablespoons lime juice
8 cloves
1 teaspoon cardamom seeds
1/4 cup gold rum
12 dried apricots, quartered
1/4 cup dried cranberries
2 chopped apples
2 chopped pears
seeds of 1 pomegranate
cilantro, for garnish

Steps:

BRIE: Preheat oven to 425°F. To work with frozen kataifi, loosen or break the strands apart, keeping unworked portions moist under a damp towel. Wrap loose clumps around the entire cheese or make a crown to perch on top. Messy is beautiful and less is more-use too much and it won't crisp properly. Before baking, brush the kataifi liberally with melted butter. Place the pastry-topped cheese on a sheet pan lined with buttered parchment and bake until the kataifi is crisp and golden brown-10 to 20 minutes depending on the size of the cheese. SALAD: In a saucepan, combine water, sugar, lime juice, cloves and cardamom seeds. Bring to a boil, add rum, reduce heat and simmer 5 minutes. Strain out spices and add dried apricots and dried cranberries,. Refrigerate overnight. 1 hour before serving, toss in apples, pears and pomegranate seeds. Refrigerate 1 hour. Surround baked Brie with salad. Garnish with cilantro. Serve immediately.