- 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
How to Make It
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.