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Author Notes: I serve this hors d’oeuvre when I want my guests to huddle closely together—especially on cold fall and winter nights. It’s a crowd pleaser! It’s also wonderful for entertaining, since it’s best if prepared a day or two ahead. —Lynda Marren
- 1/2 cup dates, pitted and chopped
- 1 small apple, peeled, cored and diced
- 1 small firm, ripe pear, peeled, cored and diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup chopped dried apricots
- 1/4 cup red wine
- 1/4 cup apple juice
- 1 2-lb. wheel Brie cheese, chilled
- 2 sourdough baguettes
- 4 large garlic cloves, cut in half lengthwise
- 1. Mix fruit and pecans in a medium bowl. Cover with wine and apple juice and toss well. Refrigerate for least 3 hours, preferably overnight.
- 2. Cut cold Brie wheel in half horizontally with a large serrated knife to make two disks. Place one layer, rind side down, in a glass pie pan. Drain liquid off the marinated fruit. Spread 2 1/4 cups of fruit over the brie, reserving remaining fruit for top.
- 3. Place the remaining Brie disk on top of fruit mixture with the rind facing up. Spoon remaining fruit mixture in the center on top of the Brie.
- 4. Seal with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
- 5. Preheat oven at 350°. Place very cold Brie on in a glass pie pan and bake uncovered for about 25 minutes.
- 6. Slice baguettes into thin slices, place on a baking sheet and toast in 350° oven for 4 minutes. Remove from oven. Rub toasts with cut sides of garlic.
- 7. Remove from oven and let cool for 5 to 10 minutes. Wipe melted cheese from edges of pie pan with a clean paper towel. Serve Brie in pie pan or transfer to a large serving platter. Place toasted baguette in a basket next to Brie.
- This recipe was entered in the contest for Your Best Recipe with Dates