BRIE WITH CRANBERRY-BALSAMIC CONSERVE AND TOASTED PECANS
- 2 Tbsp Beyond the Olive Ascolano extra virgin olive oil
- 1 medium onion, diced
- 2 large granny smith apples, peeled, cored, cut into eighths and sliced crosswise
- 1 lb. fresh cranberries
- 1 cup sugar
- Finely grated zest and juice of a large orange
- 2 1/2 cups sweet white wine, such as Riesling
- 2 cinnamon sticks
- 1/2 cup golden raisins
- 4 Tbsp Beyond the Olive Fig Balsamic Vinegar
- Salt and pepper
- Whole wheel of Brie (large or small, as desired), at room temperature
- 1/2 to 1 cup coarsely chopped pecans
- Crackers or toasts for serving
Heat a large, deep pan and warm olive oil over medium heat. Add onion and a pinch of salt. Sweat over medium heat for several minutes. Add apples and another pinch of salt and continue to cook on medium heat until apples are softened, several more minutes. Add cranberries, sugar, orange zest, wine, cinnamon sticks and raisins. Bring mixture to a gentle simmer and cooking, stirring frequently, until cranberries have burst and mixture has thickened, about 15 - 20 minutes. Remove from heat and add orange juice and balsamic vinegar. Stir well. Adjust seasons with salt and pepper if desired. Set aside to cool slightly.
Place pecans in dry skillet and toast over medium-low heat until fragrant. Watch carefully to avoid burning them. Set aside to cool. Place Brie on serving platter. Surround Brie with crackers or toasts. Gently spoon cranberry conserve over Brie to cover entire surface of rind. Sprinkle pecans over conserve. Serve with cheese spreader to allow guests to scoop Brie and conserve together onto crackers or toasts.
Alternatively, for a smaller gathering, serve a wedge of Brie with a bowl of conserve on the side. Guests may spread Brie on crackers and top with a spoonful of conserve. Rather than chopped pecans, scatter toasted pecans halves on the serving platter as an edible garnish. Conserve may be served warm or cool. It also makes a delicious condiment to serve with ham, pork roast or turkey. For an easy entrée, place chicken breasts in a baking dish, season with salt and pepper, and spoon conserve completely over chicken. Cover with foil and bake until chicken is done. The sauce keeps the chicken tender and flavorful.
Recipe by Get Out of the Kitchen! www.getoutofthekitchen.com
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