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Apricot-Studded Brie

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


  • 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

  1. 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.

  2. Remove rind from Brie. Cut cheese into cubes.

  3. 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.

  4. 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.

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

Christmas with Southern Living 1995