Caramel, Date, & Pecan Topped Brie
This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | x |
pecans
|
*
|
| ½ | cup |
dates
chopped |
|
| 12 | ounces |
brie cheese
|
*
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
butter
cut into small pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | x |
pecans
|
*
|
| 118 | ml |
dates
chopped |
|
| 346.8 | ml/g |
brie cheese
|
*
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
butter
cut into small pieces |
|
Directions
Toast the pecans on a cookie sheet in a 350℉ (180℃) oven for eight to ten minutes.
Sprinkle the pecans and dates on top of the brie.
Cook sugar in a small saucepan over medium heat stirring frequently.
As the sugar heats it will melt and start to turn a caramel color.
When the sugar has completely melted and attained a rich caramel color immediately remove it from the stove and stir in the butter.
Once the butter is completely incorporated pour it over the pecan and date topped brie.
It will harden quickly.
Serve with assorted crackers or toasted French bread.
