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
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.
- Preheat 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
Photo credit: Naomi Robinson from Bakers Royale
Reprinted with permission from McCormick.
Other Brie recipes you may like...
Baked Brie with Strawberry Glaze
Cranberry Rum Brie
Phyllo Wrapped Black Forest Ham and Swiss Filled Brie
Warm Blueberry Brie