Caramel Covered Brie with Dried Cherries and Nuts

This divine “starter” is a guaranteed show stopper. It presents as beautifully as it tastes, and will have your guests raving for days. Serve as an appetizer, or as a cheese course with Port for an after dinner nibble.

1 cup (250 mL) packed brown sugarWow your guests with a cheese course like no other.  Serve Brie whole on a platter or serve as individual portions as seen in picture.

 

1/2 cup (125 mL) butter

1/4 cup (60 mL) corn syrup

1/2 tsp (2 mL) baking soda

Wow your guests with a cheese course like no other.  Serve Brie whole on a platter or serve as individual portions as seen in picture.

 

½ cup (125 mL) mixed salted nuts

½ cup (125 mL) dried cherries (or cranberries)

2 tsp (10 mL) chopped fresh rosemary

Pinch cayenne pepper (or to taste)

9 inch (1 kg) round double cream Brie wheel, slightly warmed

Method

Combine brown sugar, butter and corn syrup in a small sauce pot. Cook over medium heat stirring only once or twice until mixture comes to a gentle boil. Continue to cook for about one minute without stirring. Remove from heat and quickly stir in baking soda (mixture will poof up). Stir in nuts, dried cherries, rosemary and cayenne. Place Brie wheel on a wooden cutting board or platter and pour caramel mixture over Brie. Serve with an assortment of crackers and fresh fruit.

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Charmaine is a regular guest on Rogers Daytime Ottawa, CTV Morning Live OttawaCHCH Morning LiveBreakfast Television What She Said Radio and former food writer for Running Room Magazine  ~ sharing her love and enthusiasm for all things food, cooking and running.

Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

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