Cajeta Fruit and Nut Warm Brie

Warm savory Brie and sweet Cajeta sauce are a match made in heaven. Keep the Cajeta Sauce with Anise on hand in your refrigerator so you’ll always be ready for impromptu entertaining.

Ingredients

Cajeta Sauce with Anise

• 1 cup goat milk
• 1 1/2 cups sugar
• 2 McCormick® Cinnamon Sticks
• 1 teaspoon McCormick® Anise Seed
• 1 teaspoon baking soda
• 1 teaspoon Vanilla Extract

Brie

• 2 tablespoons Cajeta Sauce with Anise
• 1/4 cup chopped dried apricots
• 1/4 cup chopped dried dates
• 1 round (8 ounces) Brie cheese, at room temperature
• 2 tablespoons sliced almonds
  

Instructions

Cajeta Sauce with Anise

1. Bring all ingredients except vanilla to boil in 5- to 6-quart Dutch oven on medium-high heat, stirring frequently. (It is important to keep stirring to prevent mixture from boiling over.)
2. Reduce heat to medium-low; simmer, stirring occasionally, 30 minutes or until sauce is reduced by half, coats the back of a spoon and is a deep brown caramel color.
3. Carefully strain cajeta into medium heatproof bowl. Stir in vanilla extract.
4. Cool to room temperature.
5. Heat oven to 450 degrees F.
6. Mix dried fruit and 2 tablespoons Cajeta Sauce with Anise in small bowl.

Brie

1. Peel off top rind of Brie, leaving 1/4-inch edge. (Leave sides and bottom of Brie intact). Place in pie plate or ovenproof dish. Top with dried fruit mixture. Sprinkle with almonds.
2. Bake 5 to 7 minutes or until cheese softens. Place Brie on serving plate.
3. Serve with apple slices, crackers or French bread slices.
4. Store leftover Cajeta Sauce with Anise in refrigerator for up to 2 weeks.

10 min Prep | 7 min Cook | Yield: 10 servings

Nutrition information (Amount per serving) Calories: 119 Cholesterol: 23mg Sodium: 153mg Protein: 5g Total Fat: 7g Fiber: 1g Carbohydrate: 9g

Photo credit: Naomi Robinson from Bakers Royale

Recipe and photo used with permission from: McCormick