Brie Glazed with Kiwi and Cranberry
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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