Baked Brie With Apple Compote Recipes

BAKED BRIE WITH APPLE-CRANBERRY COMPOTE RECIPE

Steps:

• Melt the butter over medium heat in a medium size saucepan.
• Add the diced apples. Cook until the apples have released most of their juices, stirring occasionally.
• Add the sugar, nutmeg and Rodelle Vanilla Bean. Stir well to combine and continue to cook until most of the liquid has evaporated, about 12-15 minutes.
• Remove from heat, stir in the cranberries and let the mixture cool at room temperature.
• Assembly
• Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Transfer the puff pastry to the prepared baking pan
• Using a sharp knife, cut the Brie round in half horizontally to create two thin discs.
• Place the bottom disc in the center of the pastry round. Spread about half of the apple compote over the surface of the cheese.
• Place the second disc on top of the compote covered bottom disc layer with the remaining compote.
• Bring the puff pastry up around the edges of the Brie/Compote layers.
• Fold and pinch the edges so that only a small portion of the top surface is exposed.
• Beat the remaining vanilla into the egg adding a scant ½ tsp of water.
• Brush the surface of the puff pastry lightly with the vanilla egg wash.
• Bake until the pastry is golden all over and crisp, about 40-45 minutes.
• Let rest for 5 minutes prior to serving.

FRUIT COMPOTE WITH BRIE

Steps:

• Place cheese on an ungreased oven-proof serving plate. Bake at 400° until cheese is softened, 8-10 minutes., Meanwhile, in a small saucepan, combine the golden raisins and cherries, apple juice and vanilla; bring to a boil. Remove from the heat; stir in preserves. Spoon over cheese. Serve with crackers.

BAKED BRIE EN CROûTE WITH APPLE AND PEAR COMPOTE

Steps:

• Preheat a medium saucepan over medium heat, add butter, and swirl until melted. Add apple and pear and cook, stirring occasionally, until fruit is tender and has released most of its liquid, 5 to 7 minutes. Stir in sugar, cinnamon stick or ground cinnamon, ginger, and cardamom and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes longer. Discard cinnamon stick, if used. Remove from heat and let compote cool to room temperature.
• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Using a sharp knife, cut cheese in half horizontally (through the middle). Lay one half on a work surface, cut side up, and spread 3 tablespoons (45ml) of compote evenly over it. Place second half on top and spread another 3 tablespoons (45ml) compote over it.
• Place puff pastry on a lightly floured work surface and roll to an even 1/4-inch thickness. Set prepared cheese in center of square, fold dough up and over, and pleat it together on top to enclose cheese. Gently pinch dough together in center to seal gathered pleats. You can tie a bit of kitchen twine on top to hold pleats together if you like, but this is not essential. If dough is no longer cold, chill wrapped cheese for at least 20 minutes. (Cheese can be wrapped tightly with plastic wrap and refrigerated until ready to bake.)
• Set prepared cheese wheel on prepared baking sheet. Brush dough evenly with egg wash. Bake until pastry is crisp and golden brown all over, 25 to 35 minutes. Let rest 5 minutes, then transfer to a platter. Serve any remaining compote alongside.

BAKED BRIE WITH APPLE COMPOTE

Steps:

• In a 2-quart sauté pan over medium heat, melt the butter.
• Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes.
• Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more.
• Remove from the heat and let the apple compote cool to room temperature.
• Position a rack in the center of an oven and preheat to 375 degrees F.
• Line a baking sheet with parchment paper.
• With a sharp knife, cut the cheese in half horizontally.
• On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread an additional 1/2 cup compote over the top.
• Place the dough on a lightly floured surface and set the cheese in the center of the dough.
• Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese.
• Pinch the dough together in the center to seal.
• Brush the dough evenly with the egg wash and place on the prepared baking sheet.
• Bake until the pastry is golden all over and crisp, 40 to 45 minutes.
• Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers.
• Serve any remaining compote alongside.