Wednesday, November 14 2012, 01:26 PM MST
Baked Brie With Fig-Lime Chutney
As Aired On November 14, 2012
Recipe Courtesy Of Executive Chef Scott J Monell, Hilton Salt Lake City Center Hotel
1 tablespoon olive oil
1 tablespoon finely chopped, peeled ginger
1/4 cup finely chopped shallots
12 oz dried figs, sliced and diced
1/3 cup fresh lime juice (juice from 3 large limes)
1/3 cup sugar, or to taste
1 cup port wine
1 pound wheel of Brie
Fig-Lime Chutney (recipe above)
1 sheet puff pastry dough
1.) In a sauce pan heat the oil over moderate heat.
2.) Sauté the ginger and shallots until soft but not brown.
3.) Add the rest of the ingredients and continue to cook and gently stir until mixture is thick but figs still retain their shape, about 10 minutes.
4.) Remove from heat and cool. Store covered in refrigerator until ready to use.
1.) Take wheel of Brie and cut lengthwise (horizontal).
2.) Open wheel-up so you have a top and a bottom.
3.) Fill with the Fig-Lime Chutney (or you may substitute any fruit or nuts of your liking).
4.) Close the wheel making sort of a sandwich affec and wrap this with the sheet of puff pastry dough and brush with a little egg.
5.) Bake in a 350-degree oven for 15 to 20 minutes or until golden brown.
(Copyright 2012 Sinclair Broadcasting Group.)