lundi 29 décembre 2014

Brie en Croute with apples and raisins compote


Serves 20
  • 1½ pounds wedge Brie
  • 1 sheet puff pastry
  • 1 egg yolk
  • 2 tablespoons cream
  1. Encase the Brie in the puff pastry and place on a cookie sheet.
  2. Combine the egg yolk and cream, and brush the pastry, using the mixture to seal the edges.
  3. Use pièces of the pastry to make décorations, affixing them with the egg wash.
  4. Bake in a 400F (200C) oven for about 30 minutes or until the pastry is puffed and golden brown.
  5. Serve warm with the Apple Raisin compote (recipe below) and crackers or a good country bread.

Apple Raisin compote

Makes about 3 cups
  • ½ cup butter
  • ½ cup sugar
  • Pinch of salt
  • 2 apples, chopped
  • ½ cup walnuts
  • ½ cup raisins
  • 1 squeeze lemon juice
  1. In a sauce pan melt the butter and add the remaining ingrédients.
  2. Cook, stirring constantly, until the sugar is dissolved and the apples are starting to soften.
  3. Remove from the heat and pour onto a serving platter.
  4. Top with the Brie en croute.
  5. Serve immediately.