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.
1/2 cup (125 mL) butter
1/4 cup (60 mL) corn syrup
1/2 tsp (2 mL) baking soda
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
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.
Charmaine is a regular guest on Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast 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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