BAKED BRIE WITH DRIED APRICOTS AND PISTACHIOS
Inspired by mincemeat, the dried fruit and nut mixture piled on the brie in this recipe includes warm spices like allspice and pepper, while a bit of vinegar keeps the sweetness in check. Prepared pie dough keeps it all wrapped together and bakes up golden brown and flaky. If you are feeling artistic, save your pie dough scraps and add some decorations to your wrapped brie using the egg wash to secure them.
Provided by Food Network Kitchen
Categories appetizer
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Combine the dried apricots, apple juice, vinegar, brown sugar, allspice, a pinch of salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the apricots are plump and all the liquid has been absorbed, about 8 minutes. Remove from the heat and let cool; stir in the pistachios.
- Line a baking sheet with parchment paper. Unroll the pie dough on a clean surface; gently roll out the outer 2 inches of the dough to make the edges slightly thinner. Put the brie in the center of the dough and top with the fruit-and-nut mixture. Trim about 1 inch off the edge of the dough, all the way around. Brush the edge with some of the beaten egg. Pull the dough up and over the cheese to meet in the middle, folding and pleating as needed; pinch the dough at the top to seal. Transfer the wrapped cheese to the baking sheet and brush with the remaining beaten egg. Freeze until firm, about 30 minutes.
- Preheat the oven to 375˚ F. Transfer the baking sheet to the oven and bake until the cheese is golden brown, 35 to 40 minutes. Let cool at least 20 minutes. Slice into wedges and serve with apple and/or pear slices.
ROASTED BEETS WITH PEARS AND PISTACHIOS
Steps:
- Heat the oven to 400.
- Wash 1 pound beets, wrap each in foil and put on a baking sheet.
- Put 1 pound quartered pears on the baking sheet, and toss with olive oil.
- Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the pears are tender and browned (remove when done, before the beets).
- When the beets are cool enough to handle, peel, and cut into chunks; toss them and the pears with chopped pistachios, wine vinegar and olive oil.
- Garnish: Mint.
ROASTED PEARS AND DRIED FRUIT
This fruity dessert is light enough to serve after any meal.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, whisk together apple cider, 2 tablespoons sugar, and butter. Add pears, dried cherries, prunes, and lemon zest and juice; toss to combine.
- Cover with aluminum foil, and bake 15 minutes; remove foil and continue to bake, tossing once, until fruit is tender and beginning to brown, 20 to 25 minutes more.
- In a small bowl, whisk together sour cream and remaining tablespoon sugar. Serve warm, or at room temperature, with sweetened sour cream.
Nutrition Facts : Calories 357 g, Fat 8 g, Fiber 6 g, Protein 3 g
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