Cranberry or Pear Baked Brie

Cranberry or Pear Baked Brie


Ingredients:
¼ cup dried cranberries
(substitute thin slices of pear or apples if you are not a cranberry fan,
make sure you either microwave or pan fry the slices on low heat to soften
them up)
1 shallot, minced
2 cloves garlic, minced (I use the “pre-crushed in the” jar variety for
convenience)
1/4 teaspoon white pepper
1 tablespoon dry vermouth (dry white wine will work for those non martini
drinkers like me!)
1 – 300g round Brie (it doesn’t have to be a round as once baked who will
know!)
3 sheets phyllo dough
2 tablespoons melted butter


Preparation and cooking:
Preheat the oven to 350ºF


Stir the shallot, garlic, white pepper, and vermouth together in a small
bowl; set aside.


Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around
the edge.


Place the brie cheese into a brie baker or oven proof dish, and spoon the
shallot mixture over top.


Fold the phyllo sheets in half to make square pieces.


Wrap the brie with the phyllo squares, tucking the edges underneath of
the brie cheese.


Trim the corners as necessary to avoid tucking too much pastry
underneath.


Brush the top with melted butter so the pastry will brown in the oven.


Bake about 20 minutes until the phyllo has turned golden brown and the
cheese is soft.


Serve warm.


Pair:
You may want to try pairing a Pinot Gris, Sauvignon Blanc, Chenin Blanc or Prosecco!!