04/01/2013

Triple Cream Brie with Roasted Pistachio Apricots

Ambrosial apricots and rich, creamy brie are a marriage made in heaven!

Serves:

6 Prep Time: 5 minutes

Cooking Time: 10 minutes

Download Recipe PDF

Ingredients

200g triple cream brie
500g fresh apricots, halved and stones removed
1/4 cup brown sugar
2 tablespoons Cointreau or brandy
1 tablespoon chopped pistachio nuts
crusty baguette, for serving
botrytis riesling, chilled, for serving

Method

Remove brie from the refrigerator and bring to room temperature. Place apricots in a single layer in an ovenproof dish and sprinkle with brown sugar and Cointreau. Roast at 200°C for 10 minutes until just softened. Allow to cool slightly and sprinkle with pistachio nuts. Serve compote warm or cold with brie, crusty baguette and a glass of botrytis Riesling.

Tips

Apricot Compote can be made up to 48 hours in advance and kept refrigerated. Peaches, nectarines or pitted cherries can be substituted for the apricots. This compote works well with other cheeses such as blue and washed rind and can also be served as part of a cheese platter.

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