Fruit And Caramel Brie Recipes

Steps:

• Preheat oven to 350.
• Melt butter in saucepan over medium heat. Add brown sugar, corn syrup, and flour. Bring to a boil stirring constantly. Reduce heat and simmer for 5 minutes continuously stirring. Remove from heat. Once mixture is lukewarm, add milk and stir until smooth. (It will be lumpy at first- just keep stirring.) Add pecans - I used about a handful of halved pecans broken into fairly large pieces.
• Place brie into oven until melted- only 5 minutes or so- you will know if you touch the outside and it moves with the melted cheese inside.
• Take brie from oven and onto a serving platter. Warm caramel/pecan mixture if it has cooled, and pour over the top. Serve with sliced apples. Enjoy!
• **NOTE: If you choose a slice of brie instead of a round, you should not bake the brie. It would melt all over the place. Just take out to room temperature, pour warm caramel sauce over it-- that should soften it enough to still be delicious.

Steps:

• In small bowl, combine caramel topping, cranberries, apples & walnuts.
• Place Brie in microwable bowl, & spread the caramel mixture over the Brie.
• Microwave, uncovered, on high for 60-90 seconds, or until cheese is heated through & slightly melted.
• Serve with toasted baguette slices.

Steps:

• Prepare an ice-water bath. Heat sugar and water in a small saucepan over medium-high heat, swirling, until sugar dissolves. Cook, swirling and brushing down sides of pan with a wet pastry brush (to preventsugar crystals from forming), until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking.
• Place brie on a serving platter. Dip pecans into caramel using chopsticks; arrange around edge of brie. Rewarm remaining caramel if needed, and pour over top, swirling to coat and drip down sides. Let stand until hardened. Crack caramel with a knife to serve.

Steps:

• Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
• Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
• Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. Place cheese on cookie sheet.
• Bake 10 minutes or until cheese begins to soften.
• Meanwhile, in 8-inch sauté pan or skillet, heat syrup, brown sugar and liqueur to boiling. Cook until mixture becomes thick and syrupy.
• Place warm Brie on serving plate. Top with dried fruit and pecans. Pour syrup over top. Serve with baguette slices.