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Brie Glazed with Kiwi and Cranberry "Marmalade"

Brie cheese makes a perfect appetizer for any holiday party or special occasion. When topped with kiwi and cranberry marmalade, it becomes the starring attraction. Try this simple, yet elegant recipe.

1/2 cup dried cranberries                                  2 tablespoons currants

3 tablespoons dark brown sugar                         1/8 teaspoon cloves, ground

1/2 teaspoon minced fresh ginger root                 1/4 teaspoon allspice, ground

1/4 teaspoon dry mustard                                     1/4 cup, plus 2 tablespoons water

2 kiwifruit, peeled, sliced, and quartered              2 tablespoons pecan pieces

1 wheel of brie cheese (approximately one pound)

Preheat oven to 350 F. Combine the cranberries, currants, brown sugar, cloves, ginger root, allspice, mustard, and water in a medium saucepan. Cook gently over medium heat until mixture comes to a boil. Reduce heat to low and simmer until the cranberries swell and the liquid thickens into a jam-like consistency, about 8-10 minutes. Remove from heat and allow to cool completely. When cool, stir in the chopped pecan pieces.

Place the brie wheel on a parchment-lined cookie sheet. Spread the cooled cranberry marmalade evenly over the top of the brie. Bake for 25-30 minutes, or until the brie round swells. Remove from the oven and gently slide the brie onto a cheese board or plate. Top the cranberry marmalade with chopped kiwifruit.

Serve immediately with crisp crackers. Serves approximately 12.

 
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