Brandied Brie With Apricots
"Have had this in my files for a long time. I think the original recipe called f
or Brandy but I prefer to use Apricot brandy. Makes a nice starter course. Very easy - so enjoy. I have also used an orange liqueur.
."
- Ready In:
- 35mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 4 1⁄2 ounces brie round or 4 1/2 ounces camembert cheese
- 2 tablespoons apricot brandy (or of your choice)
- 10 dried apricots, chopped
directions
- Oven: 350 degrees.
- Place cheese in a small ovenproof dish, just large enough to fit the cheese with about 1 inch all around for the apricots.
- Make slashes in the top of the Brie so that some of the brandy can seep into the cheese.
- Pour 1 tbls. of brandy slowly over the top so that as much as possible goes into the slashes.
- Mix the other tbls. with the apricots.
- Sprinkle these around the Brie.
- Cover tightly with foil.
- (You can do this ahead to this point, refrigerate and add 5 minutes to baking time).
- Bake for about 20 minutes Cheese should be runny and hot.
- Serve with crackers.
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RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
