Apricot-Studded Brie

Oxmoor House
Create a poinsettia-inspired garnish for this sweet cheese using cutouts of dried apricots and figs.
one 8" round


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1/2 cup apricot nectar
1/4 cup light rum
1/4 cup honey
1 cup diced dried apricots
1/2 cup diced dried figs
1/2 cup golden raisins
1 (8-ounce) round Brie
2 (8-ounce) packages cream cheese, softened
1 (2-ounce) package honey-roasted cashews, coarsely chopped
Sifted powdered sugar
Garnishes: additional dried apricot and fig cutouts


Combine first 3 ingredients in a medium saucepan; bring to a boil. Add 1 cup apricots, 1/2 cup figs, and raisins; stir well and cook 1 minute. Remove from heat. Cover and let stand 30 minutes. Drain and reserve juice. Set fruit aside.

Remove rind from Brie. Cut cheese into cubes.

Combine cream cheese and Brie in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in soaked fruit, cashews, and 1 tablespoon reserved juice.

Soak a triple layer of cheesecloth in remaining reserved juice; squeeze out excess moisture. Line an 8" round cakepan with cheesecloth. Spoon cheese mixture into pan, spreading evenly. Cover and chill overnight.

Remove cheese mixture from pan; discard cheesecloth. Coat surface of cheese with powdered sugar. Garnish, if desired. Wrap in plastic wrap. Serve with gingersnaps.

Created date

October 2003