Chambord And Brie Recipes

Steps:

• Heat an oven to 425F. Arrange the chopped apricots and apples in a single layer on a lightly greased baking sheet. Roast the fruit in the oven for 15 to 20 minutes, or until it turns light brown and caramelizes. Allow the roasted fruit to cool for 5 minutes. Gently toss the roasted apricots and apples with the toasted pecans and raspberry jam until they are thoroughly mixed. Reduce the oven heat to 400F. Cut the Brie in half, crosswise, and evenly spread the roasted apricot filling across the cut surface of the bottom half. Replace the top half of the Brie so it resembles a sandwich. Roll each sheet of dough into a 13-inch square. Trim the edges of each pastry sheet so that it forms a circle. Carefully place the filled Brie into the center of one pastry circle and gather up the edges of the dough on top of the Brie. Place the second pastry circle on top of the Brie and tuck the edges of it under the bottom of the wrapped cheese. Beat the egg and milk together and brush it over the surface of the pastry. Place the Brie en croûte on a clean, lightly greased baking sheet and bake it for 35 to 40 minutes, until the pastry is puffed and golden brown. While the Brie is baking, make the Chambord glaze. Stir the Chambord and apple cider together over medium heat. The mixture will come to a simmer quickly; continue cooking and stirring it until it reduces in volume and is thick enough to coat the back of a spoon. Set the glaze aside to cool to room temperature. Allow the Brie to cool at room temperature for 15 minutes before serving with the Chambord glaze brushed or drizzled over it. This apricot Chambord Brie recipe makes 8 to 10 servings.

Steps:

• Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.

Steps:

• In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes.
• Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over.

Steps:

• Peel and chop apples. In saucepan, add all ingredients except Brie.
• Simmer and stir occasionally over medium heat until thickened and fruit is tender. Cool.
• Slice Brie through center, making two round disks. Spread the cooled filling between the layers.
• Bake at 350ºF for 10 minutes. Remove and let set for 5 minutes.
• Drizzle with Chambord and serve with good quality crackers or crostinis.