Brie With Raspberry Chipotle Sauce Recipes

Steps:

• Set aside 1/4 cup of the raspberries on a paper towel.
• Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
• Reduce heat and simmer until slightly thickened, about 5 minutes.
• Transfer to a sieve and press through into a bowl.
• Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
• Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
• Sprinkle with remaining raspberries and cut into wedges.

Steps:

• Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

Steps:

• (You can use the adobo the chilies are packed in if you like. It will make it hotter!).
• Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved.
• Allow to cool a little if desired.
• Transfer to a food processor or blender and blend until sauce is smooth. I use my immersion blender.
• Remove seeds from sauce using a fine mesh strainer if desired.