Baked brie with candied mustard fruits

 


Baked brie with candied mustard fruits

Ingredients (15)

200g wheel good-quality brie

2 sprigs fresh rosemary

Sliced baguette or sourdough bread, to serve

Candied mustard fruits

430g (2 cups) caster sugar

300ml white wine

200ml water

100ml white wine vinegar

1 tsp yellow mustard seeds

1 cinnamon stick

50g glace cherries

50g glace ginger

50g Turkish apricots, halved or coarsely chopped

50g dried figs, halved

100g raisins

70g walnuts

Method

Step 1

For the candied mustard fruits, place the sugar, wine, water and vinegar in a large saucepan over high heat. Cook, stirring constantly, until mixture comes to the boil. Reduce heat to low. Add the mustard seeds, cinnamon, cherries, ginger, apricot, fig, raisins and walnuts. Simmer gently for 30-40 minutes or until liquid is reduced by more than half and fruits are juicy and plump. Set aside to cool completely.

Step 2

Return the mustard fruits to medium heat and bring to the boil. Reduce heat to low and simmer for 20 minutes. Set aside to cool completely. Discard the cinnamon stick.

Step 3

Preheat the oven to 170C/150C fan forced. Line a small shallow baking dish with 3-4 layers of baking paper. Place the brie in the prepared dish. Top with the rosemary sprigs and spoon over 1⁄2-2⁄3 cup of the fruits, along with a little of the mustard fruit syrup. Bake for 12-15 minutes or until the cheese is oozy and the fruits are slightly crisp. Using the paper, lift the fruit-topped cheese onto a serving dish. Carefully slide the paper out from underneath. Drizzle with extra mustard fruit syrup. Serve hot, with sliced baguette or sourdough.

 

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