Easy Holiday Brie with Fruit and Chai Spices

8 Dec

This recipe is pure awesomeness when you need to prepare/bring a fancy-looking appetizer on the fly. It looks like Christmas on a plate and makes the house smell like winter holiday (or Diwali, if you consider the Indian spices).

Holiday on a Plate

Most any dried fruit will do, but I usually use apricots, peaches, figs, blueberries, and a few orange cranberries for color (colour if you’re in the UK or Canada). Crystallized ginger is also a great addition if you can find it.

Wedge of mild brie — St. André triple cream is a good one or Délice de Bourgogne (which is like butter and brie and cream cheese mixed into one wedge of party-in-your-mouth goodness)
1 cup of mixed dried fruit
1/2 cup water
2 tablespoons honey
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/4 teaspoon cloves
Dash sea salt
1 tablespoon Gran Marnier or Cointreau (you can use rum as an alternative or replace alcohol with a couple teaspoons of orange extract)

Reduce fruit, water, honey, spices, and salt by boiling down in a small pot until liquid nearly disappears. Add Gran Marnier (or orange extract), stir, keep warm. Pour over brie and serve immediately with whole wheat crackers or a nice baguette.

If you prepare ahead of time, add a little more Gran Marnier/Cointreau upon reheating.

Wine doesn’t usually pair well with citrus, but if you want to get really fancy, serve with a Moscato d’Asti to bring out the peach and apricot in the compote. Gewurztraminer is another option as it usually pairs well with Indian spices.


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