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
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
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
For the Cajeta Sauce with Anise, 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.)
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
Carefully strain cajeta into medium heatproof bowl. Stir in vanilla extract.
Cool to room temperature.
Heat oven to 450 degrees F.
Mix dried fruit and 2 tablespoons Cajeta Sauce with Anise in small bowl.
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.
Bake 5 to 7 minutes or until cheese softens. Place Brie on serving plate.
Serve with apple slices, crackers or French bread slices.
Store leftover Cajeta Sauce with Anise in refrigerator for up to 2 weeks.
10 mins Prep | 7 mins Cook | Makes 10 servings
Nutrition information (Amount per serving) Calories: 119 Cholesterol: 23mg
Sodium: 153mg Protein: 5g Total Fat: 7g Fiber: 1g Carbohydrate: 9g