The soft, delicate taste of baked brie cheese is complemented by sweet-tart kiwis and savory spices. This dish makes a great appetizer or snack.
| 1/2 | cup dried cranberries |
| 2 | tablespoons currants |
| 3 | tablespoons dark brown sugar |
| 1/8 | teaspoon ground cloves |
| 1/2 | teaspoon minced fresh ginger root |
| 1/4 | teaspoon ground allspice |
| 1/4 | teaspoon dry mustard |
| 1/4 | cup plus 2 tablespoons water |
| 1 | kiwifruit, peeled and chopped |
| 2 | tablespoons pecan pieces |
| 1 | small wheel of brie cheese |
Place the cranberries, currants, brown sugar, cloves, ginger root, allspice, mustard, and water in a medium saucepan. Cook gently over medium heat until the mixture comes to a boil. Reduce heat to low and simmer the mixture until the cranberries swell and the liquid thickens to a jam-like consistency, about 8 minutes. Remove from heat and allow to cool completely. Stir in chopped kiwi and pecan pieces.
Preheat oven to 350°F.
Place the whole brie on a parchment-lined cookie sheet. Spread the cooled kiwi-cranberry mixture over the top of the brie and coat the edges evenly.
Bake in the preheated oven for 25 to 30 minutes, or until the brie round swells. Remove from the oven and gently slide the brie onto a cheese board or plate.
Serve immediately with crackers.
Serves 12.
Recipe courtesy of the California Kiwi Fruit Commission.
Charlie Nardozzi is an award winning, nationally recognized garden writer, speaker, radio, and television personality. He has worked for more than 30 years bringing expert gardening information to home gardeners through radio, television, talks, tours, on-line, and the printed page. Charlie delights in making gardening information simple, easy, fun and accessible to everyone. He's the author of 6 books, has three radio shows in New England and a TV show. He leads Garden Tours around the world and consults with organizations and companies about gardening programs. See more about him at Gardening With Charlie.
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