Baked Brie With Stone Fruit And Chiles

Description

Source: TASTY PRIDE - TASTY

This recipe is inspired by my wife Marcy’s love of all things Brie. Whenever I cook at home, she likes to throw in a Top Chef challenge or two when making requests around her favorite foods—and I always try to do my best to accommodate. She has brought tremendous joy to my life, and the best way for me to express my appreciation and undeniable love for her is to allow my creativity with food to bring a smile to her face and warmth to her tummy. Her love of Brie has landed this recipe on the menu at my restaurant, Bubbles + Pearls. Everyone loves it as much as she does, and I get to change it seasonally, based on whatever produce is available. I like to think of that switch as one of the many compromises any couple makes when choosing marriage: swapping berries for stone fruit, or the herbs for something heartier like thyme. We make this version during the summer, but you can use tart cranberries in place of the peaches during the colder winter months. Our love is a partnership, a commitment, and a lifelong journey we get to create with every bite, and this recipe is a direct reflection of that. You can serve this with crusty bread, crackers, or sweet apple slices. - Josie Smith-Malave

Ingredients

• ½ cup dried apricots
• ½ cup orange juice
• 1 peach, pitted and chopped
• ¼ cup sugar
• 1 Fresno chile, cored, seeded, and thinly sliced
• ¼ cup fresh lemon juice
• 1 (8-ounce) wheel of Brie cheese
• 2 tablespoons honey
• ¼ cup torn fresh basil
• 1 loaf of crusty bread, sliced and toasted

Directions

1. In a small pot over medium heat, combine the dried apricots and orange juice.
2. Bring to a simmer, reduce the heat to low, and cook, stirring often, until the apricots have absorbed almost all the liquid, about 10 minutes.
3. Remove the pot from the heat and let cool completely.
4. Transfer the apricots to a cutting board and chop into small pieces.
5. In a large, non-reactive bowl, combine the chopped apricots, the peach, sugar, chile, and lemon juice.
6. Gently stir until the sugar is almost completely dissolved.
7. Let the mixture sit uncovered at room temperature for 1 hour.
8. Preheat the oven to 375°F.
9. Place the wheel of Brie in a small cast-iron skillet or ceramic baking dish.
10. Strain the fruit mixture to remove any excess liquid that has pooled at the bottom of the bowl.
11. Mound the fruit on top of the Brie, allowing excess fruit to drop down and fill the sides of the skillet.
12. Bake until the fruit mixture starts bubbling, about 15 minutes.
13. Remove the skillet from the oven.
14. Drizzle with the honey, garnish with the basil, and serve immediately with sliced bread for dipping.

YIELD: SERVES 8