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
Directions:
- 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.
I LOVE baked brie. It’s the only kind of brie I’ll eat actually, but I do love it. This looks out of this world good. I can almost taste it Eva. Love your presentation too!
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A very rich and decedent dish but I’m sure your guests thoroughly enjoyed it.
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It sure was Karen, thank you for your comment.
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i have only had baked brie with a sugar jalapeno glaze on top or bacon I love this healthier version with the fruit. I mean it is healthier right since it has fruit? LOL!
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Hi Jessica, it’s whatever you wish! Your sugar jalapeño glaze sounds amazing!
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Warm, melty brie always gets my attention! Never have thought to serve it with caramel sauce, though. Really creative idea, and mentally tasting this, it sounds like an awesome dish. Excellent stuff — thanks.
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Thank you kindly John, it was a delicious combo of flavours and textures indeed.
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I guess I need to plan a party so I can make this and share, instead of consumig it all by myself! Sounds so satisfying. Making it through the winter!
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Thanks Ruth, brie freezes very well, so you could actually buy a round and chop it up into quarters to make them smaller. The topping could actually be frozen as well. A party sound like fun this time of year!
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I have never seen cheese look so delicious, what a great idea! Baked brie must taste so festive almost, looking at your photos 😀
Cheers
Choc Chip Uru
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Thank you CCU, it was definitely a very festive dish.
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Oh, I love baked brie and I’m so glad you decided to share this winner with us! I’ve topped with caramel and pecans, but next time, I’ll go the whole nine yards and add some dried fruit!
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The caramel and pecans sounds incredible too Liz, I’ve always just done fruit and occasionally nuts but I’m totally sold on the caramel!
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That looks incredibly good Eva! So simple but such a crowd pleaser (which is exactly what you want when entertaining!) 🙂
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Thank you kindly Lorraine, it sure hit the spot with this particular crowd!
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I’m so glad you shared this because it looks and sounds amazing. I can imagine this being very quickly devoured. What a great appetiser. I don’t think I’ve had brie with a caramel sauce before – must try this xx
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Thanks so much Charlie, it’s definitely something you wouldn’t want a lot of, but it was a very festive little treat.
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The toppings are so luscious looking with the caramel sauce that that I wonder if your poor brie underneath is overwhelmed. 🙂 I’ve been nostalgic for caramel sauce over baked apples, bread pudding or even just ice cream and your lovely post above reminded me how amazing it can be.
A friend sent me some passion fruit preserve from Hawaii and I was going to do a pastry wrapped brief with the fruit on top in the package but didn’t get around to it at Christmas as I had so many other goodies to get through. I made limoncello tiramisu on Saturday and had 2 pieces yesterday freezing the rest of the pan to avoid temptation. But I WILL make that caramel sauce one of these days even if right now I want to make the more commonly enjoyed coffee and chocolate tiramisu.
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Hi Marie, thank you for your thoughtful comment. The brie is very rich and the addition of the nuts and dried fruit added some lovely texture. The caramel sauce was, albeit a bit overkill but I do love a good caramel sauce. This recipe is particularly easy to prepare in the microwave and with our new one, it took very little time and effort.
Your limoncello tiramisu sounds amazing, I adore lemon and mascarpone cheese. I will head back to your site to see if I can scare it up again, so delicious sounding!
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I’ve now added a Chocolate-Espresso Tiramisu post to follow up on the Limoncello Tiramisu.
http://a-boleyn.livejournal.com/217738.html … chocolate
http://a-boleyn.livejournal.com/216983.html … limoncello
I may make a gluten free pasta next to counter all that decadence.
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It looks like a beautiful dessert with lots of dried fruits and nuts! I would never guess there is any cheese involved.
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Hi Sissi, thank you kindly for your lovely words.
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I wish I could have a small slice too. It looks divine!
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Thank you very much Angie, that’s very kind of you to say.
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What’s NOT to like about this recipe? That is one happy brie. 🙂 No wonder you got rave reviews…that’s almost a meal or dessert unto itself.
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Thank you kindly Betsy, it’s a keeper for sure. It’s not very healthy so I’d reco sharing it with a few people 😉
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For sure…I would die if I ate the whole thing myself or even split with my husband. But it’s tempting…
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