To be honest, I had not intended on posting this recipe but the accolades it received at a party we had late last year with our neighbours, well, I just couldn’t ignore it. If you like warm, melty brie, chopped cashews and almonds, some chopped dried cherries, apricots and raisins then this is for you. Oh, did I forget to mention the home-made caramel sauce? Yes, you did read that correctly.
Ingredients for the Brie:
- Small round of Brie
- About 50 g chopped nuts (I used cashews and almonds)
- 25 g chopped dried cherries
- 25 g chopped dried apricots
- 25 g golden raisins
- 1/2 tsp allspice
- 1/2 tsp cinnamon
Ingredients for the caramel sauce:
- 1/4 cup granulated sugar
- 3/4 tsp lyle’s Golden syrup
- 3/4 tsp water
- Dash of lemon juice
- 1/4 cup heavy cream, heated
- 1/2 tbsp salted butter
- Pre heat oven to 275° F (135° C).
- Combine the nuts and dried fruit with the spices and set aside.
- In a microwave proof measuring cup, add the sugar, syrup, water and lemon juice, whisk to combine.
- Microwave the sugar mixture on high until it JUST begins to darken (mine was a hair less than 1 minute 20 seconds, using a new microwave — watch it carefully). Remove it carefully from the microwave and set aside on a heat-proof surface and watch it turn dark amber.
Meanwhile, heat the heavy cream until almost boiling. When the melted sugar had reached a gorgeous amber colour, slowly add the hot cream while whisking. Add hot cream little by little as it will bubble up. Stir in butter until melted.
Pour hot caramel over spiced nut and dried fruit mix, toss until combined.
- Place Brie round in the centre of a heat proof vessel (I used cast iron so it will keep warm for a while). Pour the nut caramel mixture over the Brie and bake until Brie is hot and melty 5-10 minutes. Serve with French stick and crackers.