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Cider baked brie with middle eastern fruit crumble -oozey gooey delicious

Baked Brie with blackcurrant cider and a middle eastern fruit crumble

Servings 12
Prep Time 5 minutes
Cook Time 20 minutes

Ingredients

  • 250 gm Wheel of Brie
  • 75 ml Blackcurrant and Apple Cider
  • 2 tsp Pomegranate Molasses
  • 3 tsp Honey
  • 3 Dates pitted and sliced
  • 5 Dried Apricot sliced
  • 3 Turkish Figs sliced
  • 20 gm Pistachio rough chop
  • 20 gm Flaked Almonds
  • 5 Sprigs of Fresh Thyme

Instructions

  • Oven preheated to 180C (fan forced)
  • Line a piece of foil (big enough to loosely wrap around the brie) with silicone paper.
  • Toast the Almond over a medium heat until browned. Set aside to cool and wipe out pan for next stage.
  • Combine the pomegranate molasses, honey and cider in the cleaned pan and heat over medium until reduced and slightly thickened. (about 5 minutes)
  • Meanwhile chop all your fruit and pistachios and combine with the almonds. Toss until mixed nicely.
  • Prepare the brie, make some slices in the top making sure not to score through to the bottom. Take some thyme and press it into the slices. (I made 5 slices in the top and pushed thyme into all of them)
  • Place the brie into the middle of the lined foil slices facing up and cup the foil around the brie leaving the top open. Make sure there is no holes around the base of the foil.
  • Pour the pomegranate syrup over the brie and put into the oven. (there should be no leaks, don’t let that syrupy goodness get away)
  • Bake for 20minutes. Remove from oven unfold the foil. Top with the fruit crumble mix, spoon over some of the syrup from around the cheese, add some fresh thyme leaves and eat immediately.

Notes

  • Pomegranate Molasses is a dark plum coloured, sweet/tart syrup made from the reduced pomegranate juice. It can be found in good supermarkets, deli’s and green grocers, and of course online, and from Middle Eastern and Indian grocers. It is one of my favourite pantry items, it’s applications are almost endless from salad dressing to cocktail ingredient.
  • If you can’t get hold of some blackcurrant and apple cider, I have also made this with apple and blackcurrant juice or you could just try another cider.
Course: Appetizer, cheese, entree, starter
Keyword: Autumn, cheese, cheese board, entree, gluten free, middle eastern, picnic food, Quick & Easy, starter, Warm, winter